Double Layer Pumpkin Pie

It's that time of year again -- when "Pumpkin Everything" and "Pie Season" collide!  I love it.  This pie is a family favorite, so we make it every year.  The pumpkin and cream cheese flavors are perfect together and, oh, how I love graham cracker crust.  It only takes a few minutes to whip up, but tastes like a million bucks!

Double Layer Pumpkin Pie

5 Tbsp. butter, melted

1-1/4 C. graham cracker crumbs

1/4 C. sugar

 

1pkg.  (8 oz.)cream cheese, softened

1 cup  plus 1 Tbsp. milk, divided

1 Tbsp.  sugar

1 tub  (8 oz.) COOL WHIP , thawed, divided

1 can  (15 oz.) pumpkin

2 pkg.  (3.4 oz. each) vanilla instant pudding mix

1 tsp.  ground cinnamon

1/2 tsp.  ground ginger

1/4 tsp.  ground cloves

 

 

To make pie crust, melt butter and stir in graham cracker crumbs and sugar.  Press evenly into 9-inch pie plate. Bake at 350 degrees for 6-8 minutes.  Allow to cool completely.  {Or cheat like I did this time and buy one ready made!}

 

Make first layer of pie filling by beating cream cheese, 1 Tbsp. milk, and 1 Tbsp. sugar with a whisk until it is well blended.  Stir in half of the tub of Cool Whip and spread the cream cheese mixture in the bottom of the cooled crust.

Make the second layer of the pie by whisking remaining 1 C.  milk, pumpkin, dry pudding mixes and spices together until smooth. (Mixture will be thick.) Spread over cream cheese layer.  Refrigerate 4 hours or until firm.  Top with remaining Cool Whip before serving.

 

 Isn't she a beauty?!  But it's what's on the inside that counts . . .

Mmmmmmm . . . look at those layers of fluffy cream cheese and spicy pumpkin.  Delicious!!  I can't wait for Thanksgiving {and more pie!} in a few weeks.  What is your favorite kind of pie?  In our house cream pies beat out fruit pies, but just barely.  

Have a great week, friends!!