4 oz. cream cheese, softened
1 tbsp. milk
1 tbsp. sugar
1 1/2 c. Cool Whip, thawed
1 c. milk
2 pkg. instant vanilla pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (6 oz.) graham cracker crust

Mix cream cheese, milk and sugar in a large bowl until smooth; stir in whipped topping. Spread on bottom of crust. Pour milk into bowl; add pudding mix. Beat 1 to 2 minutes. Mixture will be thick. Stir in pumpkin and spices and mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Dot with whipped topping and serve.