Double Layer Pumpkin Pie - cooking recipe

Ingredients

2 pkg. (4 serving size) vanilla pie filling (cook)
1 1/3 c. milk
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
4 oz. Philadelphia cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 prepared graham cracker crumb crust

Preparation

Cook pudding mix and milk until thickened.
Remove from heat; add pumpkin and spices.
Return to heat and cook until boiling. Remove from heat.
Let set until almost cool.
Mix cheese, 1 tablespoon milk and sugar until smooth and add Cool Whip.
Spread on bottom crust.
Spread pudding over cream cheese layer. Refrigerate 4 hours or overnight.
Garnish with whipped topping and nuts if desired.