Hi Mary,

This isn't made in a 13x9 pan but I don't see why you couldn't double the recipe and make it that size. I hope if nobody comes up with your recipe this will be close enough!

Double Layer Pumpkin Pie
rec.food.baking/Rich Byrnes (1998)

4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups Cool Whip, thawed
1 (9 inch) Graham Cracker Pie Crust
1 cup milk or half-and-half
2 packages (4-ounce size each) vanilla instant pudding mix
16 ounces canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.

Happy Cooking!

Betsy
www.recipelink.com