Pumpkin Cream Pie aka "The Pie That Won't Die"
Source: adapted from Kraft Recipes
1 graham cracker pie crust
4 oz. cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
4 oz. whipped topping (plus more for topping)
1 can (15 oz.) solid pumpkin (not pie filling)
1 cup milk
2 packages vanilla instant pudding
2 teaspoons pumpkin pie spice
Beat together cream cheese, 1 tablespoon milk, and sugar in large bowl until blended.
Fold in 4 oz. whipped topping and spread into bottom of crust.
In another bowl, whisk together 1 cup milk, pumpkin, pudding mixes, and pumpkin pie spice.
Spread mixture over cream cheese layer.
Refrigerate at least 4 hours.
Serve topped with additional whipped topping if desired.