4 oz. cream cheese, softened
1 tbsp. milk
1 tbsp. sugar
1 1/2 c. Cool Whip
1 graham cracker pie crust
1 c. cold milk
2 pkg. (4 oz. each) vanilla instant pudding & pie filling
16 oz. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix cream cheese, milk and sugar in large bowl with whisk until smooth. Gently stir in whipped topping, then spread in bottom of crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat with whisk until well blended, 1-2 minutes, until thick. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours.