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

Mix cream cheese, 1 tablespoon milk and sugar in bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread over graham crust. Pour 1 cup milk into bowl. Add pudding, beat with wire whisk until well blended, 1-2 minutes. Mixture should be thick. Stir in pumpkin and spices with whisk, mix well. Spread over cream cheese. Refrigerate at least 3 hours.