1 (3 oz.) pkg. cream cheese, softened
1 c. plus 1 tbsp. cold milk or half & half
1 tbsp. sugar
1 1/2 c. Cool Whip
1 graham pie crust
2 sm. pkg. Jello vanilla instant pie filling
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate 2 hours. Garnish with whipped topping and nuts.