4 oz. Cream Cheese (softened)
1 tbsp. 2 1/2 o/o milk or 1/2 & 1/2
1 tbsp. sugar
1 1/2 c. Cool Whip
1 Graham Cracker Crust 9 inch
1 c. 2 1/2% milk or 1/2 & 1/2
1 can Pumpkin (premixed can be used)
2 pkg. 4 serving size French Vanilla instant pudding
1 tsp. cinnamon
1/2 tsp ground ginger
1/4 tsp. ground cloves

If you use the pumpkin pie mix omit spices.

Mix cream cheese, 1 Tbsp. milk, and sugar till smooth. Fold in Cool Whip. Spread on bottom of crust. Pour 1 c. milk in large bowl. Add pudding, pumpkin (and spices if needed); beat together. Mixture will be thick. Spread over cream cheese and refrigerate for 4 hours or until set.