Pumpkin Cheesecake Pie

Ingredients:

• 1 (8 ounce) package cream cheese (softened)
• 1 cup (plus 1 tablespoon) milk (divided)
• 1 tablespoon sugar
• 1 (8 ounce) tub whipped cream (thawed, divided)
• 1 graham cracker crust
• 1 can pumpkin
• 2 (3.4 ounce) packages vanilla instant pudding
• ¼ teaspoon pumpkin spice

Directions

Beat cream cheese, 1 tablespoon of milk and sugar in a large bowl with a whisk until blended. Stir in half of the whipped cream, and spread it onto the bottom of the crust.

Whisk the remaining milk, pumpkin, dry pudding mixes and spices for 2 minutes. Spread the mix over the cream cheese layer.

Refrigerate 4 hours or until firm. Top with the remaining whipped cream.