We had a little Pumpkin Pie Show Down between this pie and Double Layer Pumpkin Cheesecake and this one came in second. It isn't that this one is not tasty - it really is! - but the pumpkin cheesecake one is just so dreamy and delicious! This one is very puddingy and mellow. My 6 year old loved it! I think he'll request it in the future, but as for the rest of my family we are all for cheesecake.
Double Layer No-bake Pumpkin Pie
4 oz cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
8 oz tub Cool Whip, thawed
graham cracker pie crust or baked pie shell
1 cup milk
15 oz can pumpkin
2 small packages vanilla instant pudding
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Prepare graham cracker pie crust or bake a pie shell and let cool completely.
Mix cream cheese, 1 tablespoon milk, and the sugar in a mixer until well blended. Fold in half of the whipped topping. Spread in the pie crust.
In a mixer combine 1 cup milk, pumpkin, dry pudding mixes, and spices. Beat well for 2 minutes or until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate for 4 hours or until set. Top with remaining Cool Whip just before serving. Store in fridge.