How to make it

  • Mix cream cheese, milk and sugar in a large bowl with a wire whisk until smooth.
  • Stir in Cool Whip. Spread on bottom of crust.
  • Pour evaporated milk into bowl.
  • Add pudding and beat with whisk 1-2 minutes until well blended.
  • Mixture will be thick. Stir in pumpkin and spice with whisk.
  • Mix well.
  • Spread over cream cheese layer.
  • Refrigerate 3 hours.
  • For reduced pie follow the same directions.

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