Double Layer Pumpkin Pie - cooking recipe

Ingredients

4 oz. cream cheese
1 Tbsp. sugar
1 c. cold milk
1 (16 oz.) can pumpkin
1/2 tsp. ground ginger
1 Tbsp. milk
1 1/2 c. thawed Cool Whip
1 (6 oz.) graham cracker pie crust
1 tsp. ground cinnamon
1/4 tsp. ground cloves

Preparation

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add in pumpkin and spices until well mixed.
Spread over cream cheese layer.
Refrigerate for 4 hours or until set.
Garnish with remaining Cool Whip.