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

Mix cheese, 1 tablespoon milk and sugar until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into mixing bowl. Add pudding mix. Beat until well blended (one to two minutes). Let stand 3 minutes. Stir in pumpkin and spices and mix well. Spread over cream cheese layer. Refrigerate at least two hours before serving.