1 pkg. (3 oz.) cream cheese
1 c. plus 1 tbsp. cold milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
2 pie crusts of graham crackers
2 pkgs. (sm.) instant Jello vanilla pudding
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Cream cheese with 1 tablespoon milk and sugar and beat until smooth. Add Cool Whip. Spread on bottom of crust. Stir 1 cup milk and add pudding mix. Beat with wire beater and let stand 3 minutes. Stir in pumpkin mixture and spices. Spread over cream cheese layer. Let refrigerate 2 hours. Garnish with whip cream.

This pie can be frozen. I use sweet potatoes and they are good. My brother in nursing home thinks its great!