No-Bake Double Layer Pumpkin Pie
rec.food.recipes/Janie McKinney/1997
Makes 8 servings

4 ounces cream cheese, softened (Hint: Microwave cold cream cheese 15-20 seconds on HIGH)
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups thawed whipped topping (the kind that comes in a plastic tub)
1 commercially prepared graham cracker pie crust (6 oz.)
1 cup cold milk or half-and-half
1 can (16-oz.) pumpkin
2 packages (4-serving size) vanilla flavor instant pudding & pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

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

Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes, and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

Double Layer Pecan Pumpkin Pie:
Stir 1/4 cup toasted chopped pecans into cream cheese mixture. Spread on bottom of crust. Continue as above.