1 graham cracker crust
4 oz. softened cream cheese
1 tbsp. milk
1 tbsp. sugar
1 (8 oz.) tub Cool Whip
1 c. cold milk
2 small pkg. instant vanilla pudding
1 (16 oz.) can pumpkin
1 3/4 tsp. pumpkin pie spice

Mix cream cheese, 1 tablespoon milk and sugar in large bowl until smooth. Gently stir in 1/2 of the Cool Whip. Spread on bottom of crust.

Pour milk and pudding in bowl and mix for 1 minute. Stir in pumpkin and spice. Spread over cream cheese layer. Refrigerate 4 hours. Garnish with remaining Cool Whip.