Double layer pumpkin cheesecake pie

We originally came across this recipe here but over the years a few changed and tips have been added.

This is a no-bake pie and it tastes a lot like pumpkin pie with whipped cream built in.

Start by placing a pre-made (or make it yourself) graham cracker crust in the fridge to chill.

• 6 oz cream cheese-softened
• 1 Tbs. Milk or half and half
• 1 tbs. sugar
• 1 1/2 cups whipped topping or thick whipped cream-sweetened

Mix first three ingredients together on low speed till smooth. Fold in the whipped topping and spread the mixture over the bottom of the pie crust. Chill for at least 2 hours. 

• 1 cup milk
• 2 (3.5 oz) packages of vanilla pudding mix
• 1 (15 oz) can of pumpkin puree
• 2 tsp. pumpkin pie spices (or 1 tsp. cinnamon, 1.2 tsp clove, 1.2 tsp ginger)

Mix the milk and pudding mix together thoroughly and then add in the pumpkin and spices. Mix well and spread over the top of the cream cheese mixture. Chill for at least 4 hours.