2 - 8oz packages cream cheese, softened
1 can (14oz) sweetened condensed milk
1 cup 100% pure pumpkin puree
1 tbsp lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
1 pinch ground cloves
12 oz Cool Whip (or whipped cream)
Pulse cookies in food processor until finely ground. Mix ground cookies with melted butter. Press into bottom of two 9-inch pie plates (or one pie plate plus 8 individual dishes).
Beat cream cheese with sweetened condensed milk for 5 minutes. Mix in pumpkin, lemon juice, cinnamon, nutmeg and cloves. Pour mixture evenly into pie plates and refrigerate for one to two hours until set and cold. Serve with a dollop of cool whip or whipped cream on top.
