Creamy Two-Layer Pumpkin Pie

Ingredients

• 16 oz pumpkin canned
• 1 cup milk fat-free cold divided
• 6 oz ready-to-use graham cracker crumb crust reduced-fat
• 0.3 tsp ground cinnamon 
• 0.1 tsp ground ginger 
• 2 oz jell-o vanilla flavor pudding fat free sugar free instant
• 4 oz philadelphia neufchatel cheese softened ()
• 1 Tbsp sugar 
• 1.5 cups cool whip lite whipped topping thawed

Equipment

• bowl
• whisk

Directions

1. Beat Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP.
2. Spread onto bottom of crust.
3. Beat pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (
4. Mixture will be thick.)
5. Spread over COOL WHIP layer in crust.
6. Refrigerate 4 hours or until firm.