3 oz. cream cheese
1 c. + 1 tbsp. milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1/4 tsp. cloves
2 sm. pkg. instant vanilla pudding
16 oz. pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
Graham cracker pie crust

Pie Crust:

1 1/4 c. (18 squares) graham cracker
1/4 c. sugar
6 tbsp. butter, melted

Crush graham crackers into fine crumbs 1 1/4 cup. Mix crumbs with sugar. Stir in melted butter. Place into 9 inch pie plate. Spread evenly and press onto the bottom and sides. Chill about 1 hour or until firm.

Mix cream cheese, 1 tablespoon milk and sugar with whisk until smooth. Fold in cool topping. Spread on bottom of crust.

Pour milk into bowl. Add pudding mix and beat well 1 to 2 minutes. 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.