Double Layer Pumpkin Pie by Sue Gertson....

Here be an award winnin recipe just in time fer the Holidays...thank's Susan....

"Oh so tasty. You may never bake a pumpkin pie again."

Graham cracker crust, store bought or homemade

3 oz. cream cheese, softened

1 cup + 1 Tbsp cold milk or half & half, separated

1 Tbsp sugar

1 1/2 cups whipped topping, thawed

2 pkgs. (4-serving size) vanilla instant pudding

15 oz. pumpkin puree

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

Mix cream cheese, 1 Tbsp. milk, and sugar with wire whisk until smooth.

Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes.

Let stand 3 minutes. Stir in pumpkin and spices; mix well.

Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired.