Sherri from “Our Place” recipe for double layer pumpkin pie. 
4 oz Philadelphia Cream Cheese, softened
1 TBSP milk
1TBSP sugar
1 1/2 cups thawed Cool Whip
1 graham pie crust
1 cup cold milk
1 can (16 oz) pumpkin
2 packages Jello-vanilla flavored instant pudding & pie filling
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
MIX: Cream cheese, 1 TBSP milk, and sugar/Gently stir in the whipped topping. Spread on bottom of crust.
POUR: 1 cup cold milk into bowl and add pumpkin, pudding mixes, and spices. Beat (mixture will be thick). Spread over the cream cheese layer.
REFRIGERATE: 4 hours
I think this sounds like a great pie and I had planned to make it for Thanksgiving, However, I noticed (a little late) that it does not required cooking only refrigeration and I thought that the canned Pumpkin needed to be cooked. Can you give me some clarification on this. I don’t see anything on the can that tells me one way or the other.
Thanks.
JT
Can’t wait to try this recipe! I was wondering, what size box of the Jello pudding do you use? I know the last time I was at the store they had two sizes, I’m guessing it’s two of the smaller boxes, but I wanted to be sure.
2 small Jade…good luck, it’s delish!