A delightful twist on the classic pumpkin pie, featuring layers of creamy goodness and spiced pumpkin filling.
In a mixing bowl, combine the cream cheese, milk, and sugar until smooth.
Ensure the cream cheese is softened for easier mixing.
Fold in the whipped topping gently until fully incorporated.
Use a spatula to fold in the whipped topping to maintain its fluffiness.
Spread the cream cheese mixture evenly over the graham cracker crust.
Use the back of a spoon to smooth out the layer evenly.
In another bowl, whisk together the pudding mix, pumpkin, cinnamon, and ginger until smooth.
Ensure the mixture is well blended to avoid lumps.
Spread the pumpkin mixture over the cream cheese layer evenly.
Chill the pie for a few minutes before adding the pumpkin layer for better layering.
Refrigerate the pie for at least 4 hours before serving.
Refrigerating overnight enhances the flavors and texture.
Slice and serve chilled, optionally garnished with a dollop of whipped topping.
Use a sharp knife to cut clean slices.
