1 (16 oz.) pumpkin
1 (3 oz.) cream cheese, softened
1 c. plus 1 tbsp. milk
1 tbsp. sugar
1 1/2 c. Cool Whip
2 pkg. instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 graham cracker crust

Mix cheese, sugar, 1 tablespoon milk until smooth. Stir in Cool Whip. Spread on bottom of crust. Mix 1 cup milk and pudding. Mix until well blended. Let stand 3 minutes. Stir in pumpkin, cinnamon, ginger and cloves. Spread over cream cheese. Refrigerate at least 3 hours.