Double Layer Pumpkin Pie

Ingredients

• 4 ounces cream cheese softened
• 9 inch graham cracker crust prepared
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 7 ounce vanilla pudding mix instant
• 1 cup milk cold
• 15 ounce solid pack pumpkin puree canned
• 1.5 cups non-dairy whipped topping frozen thawed
• 1 tablespoon sugar white

Equipment

• bowl
• whisk

Directions

1. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping.
2. Spread into bottom of crust.
3. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
4. Refrigerate 4 hours, or until set.