1 (3 oz.) pkg. Philadelphia cream cheese
1 c. plus 1 tbsp. milk
1 tbsp. sugar
1 1/2 c. Cool Whip, thawed
1 graham cracker pie crust
2 pkgs. (4 serving size) instant vanilla pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon of milk, and sugar. Whisk until smooth. Spread mixture on bottom of pie crust. Put 1 cup milk in mixing bowl, add pudding and beat with whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Then stir in pumpkin and spices, mix well. Spread over cheese layer. Refrigerate at least 2 hours. Add additional Cool Whip, if desired.