Double-Layer Pumpkin Pie

 

This is a pumpkin pie for people who don't like pumpkin pie.  It is one of those recipes that was popular decades ago and was printed in cooking magazines (probably an advertisement for Cool Whip).  

For bottom filling:

8 ounces cream cheese, softened

1 tablespoon half & half

1 tablespoon granulated sugar

1 1/2 cups non-dairy whipped topping (like Cool Whip)

Graham cracker crust

For top filling:

1 cup cold half & half

2 - 4-serving size packages of vanilla instant pudding

1 - 16-ounce can pumpkin

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

For bottom filling:  Mix cream cheese, 1 tablespoon half & half and sugar in large bowl until smooth.  Gently stir in whipped topping.  Spread on bottom of graham cracker crust.

For top filling:  Pour 1 cup half & half into a bowl.  Add pudding mix.  Beat with wire whisk until well blended.  (Mixture will be thick.)  Stir in pumpkin and spices and mix well.  Spread over cream cheese layer.

Refrigerate at least 3 hours.  Serve with whipped topping.