4 oz. cream cheese, soften
1 tbsp. sugar
1 tbsp. milk or half and half
1 1/2 c. thawed whipped topping
1 (6 oz.) graham cracker crust pie crust
1 c. cold milk or half and half
2 pkgs. vanilla instant pudding and pie filling (4 serving size)
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Nuts, optional

Mix cream cheese, 1 tablespoon milk and sugar in large bowl 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 until well blended, 1 to 2 minutes. (Mixture will be thick). Stir in pumpkin and spices with wire whisk; put in pie shell. Top with additional whipped topping and nuts if desired. Yield: 8 servings.