1 pkg. (3 oz.) softened cream cheese
1 tbsp. sugar
1 graham cracker pie crust
1 can (16 oz.) pumpkin
1 tsp. ground ginger
1 c. plus 1 tbsp. milk
1 1/2 c. Cool Whip whipped topping
2 pkgs. (sm.) Jello vanilla pudding
1 tsp. ground cinnamon
1/4 tsp. ground 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 mixing bowl. Add pudding mix. Beat with wire whisk until well blended. Let stand 3 minutes. Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with whipped topping and nuts.