This is a family favorite of ours!

Double-Layer Pumpkin Pie

1 pkg. (8 oz.) Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed, divided
1 Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the Cool Whip. Spread onto bottom of crust.

WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until firm. Serve topped with remaining Cool Whip.