4 oz. cream cheese, softened
1 tbsp. milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 Keebler ready-crust graham cracker pie crust
1 c. milk
2 (4 serving size) pkgs. vanilla instant pudding
1 (16 oz.) pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk, mix well. Spread over cream cheese layer. Refrigerate at least 3 hours.