No Bake Two Layer Pumpkin Cream Pie
4 oz cream cheese, softened
1 cup and 1 Tbs. cold milk
1 Tbs. sugar
1 1/2 cups whipped cream
2 - 9 inch Graham cracker crust pie shells
2 - 3 1/2 oz packages Instant vanilla pudding
15 oz can pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix the softened cream cheese, 1 Tbs. milk, and sugar in large bowl with a wire whisk until smooth. Gently stir in the whipped cream. Spread the mixture over the bottom of the pie crusts with a spatula.
Pour the remaining 1 cup of milk into a large bowl. Add the pudding mixes, pumpkin puree, cinnamon, ginger, and cloves. Blend well with wire whisk until thoroughly combined. Spread the thick mixture over the cream cheese layer.
Refrigerate at least 4 hours prior to serving in order to set.