Fall is my favorite time of year! My Mom and I were talking recently about different pie recipes. She mentioned a Pumpkin Cream Pie that I have never tried. She said that she tried baking it, but that the pumpkin was real watery. As usual, my Mom found the recipe and e-mailed it to me the next day. I am challenged to try this recipe myself to see if it does the same thing for me. I'll let you know how it turns out. In the meantime, if you would like to try it - here's the recipe:

DOUBLE LAYER PUMPKIN PIE

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 Tbsp. milk

1 Tbsp. sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1 cup milk

1 can (15 oz.) pumpkin

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust. POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Happy Fall