Double Layer Pecan Pumpkin Pie
Prep Time: 20 minutes
Ready In: 4 hours, 20 minutes
Skill Level: Beginner
4 oz Philadelphia Cream Cheese, softened
1 TBSP milk or half & half
1 TBSP sugar
1 1/2 C thawed Cool Whip
1/4 C toasted, chopped pecans
1 graham cracker crumb crust (6 oz or 9")
1 C cold milk or half & half
1 16-oz can pumpkin
2 packages (4-serving size) Jello Vanilla Instant Pudding & Pie Filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1 tablespoon milk, and sugar in large bowl with whisk until smooth. Gently stir in whipped topping and pecans. Spread on bottom of crust.
Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes, and spices. Beat with whisk 2 minutes (mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping and pecan halves. Store leftovers in refrigerator.