Mix cream cheese, 1 T. milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.
Pour 1 c milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer. (Mixture will be thick.)
Refrigerate 4 hr. or overnight. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
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