Creamy Layered Pumpkin Pie

Ingredients

• 4 oz (112 grm). soft cream cheese
• 1 tbsp (15 ml) milk
• 1 tbsp (15 ml) sugar
• 1-1/2 cups (350 ml) cool whip
• 1 graham cracker crust
• 1 cup (225 ml) cold milk
• 2 3 oz (84 grm). packages instant vanilla pudding
• 16 oz (448 grm). canned pumpkin
• 1 tsp (5 ml). cinnamon
• 1/2 tsp (2 ml). ginger
• 1/4 tsp (1 ml). cloves
• Cool Whip
• Chopped Pecans
• Optional

Instructions

1. In a medium deep mixing bowl, beat cream cheese, milk, and sugar.
2. Add cool-whip to the cream cheese mixture.
3. Spread into graham cracker crust.
4. Combine milk and pudding in a larger mixing bowl and on a low speed, beat until thick.
5. Add the canned pumpkin and spices and mix well.
6. Spread the pumpkin mixture over cheese layer.
7. Refrigerate at least 4-6 hours.
8. Top with Cool whip and sprinkle with chopped pecans if you wish.