4 oz. soft cream cheese
1 tbsp. milk
1 tbsp. sugar or sugar substitute
1 1/2 c. Cool Whip
1 ready graham cracker crust
1 c. milk or half and half
1 pkg. no sugar Jell-O vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1 1/2 tsp. ginger
1/4 tsp. cloves

Mix cream cheese, milk and sugar substitute in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread into graham cracker pie shell.

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until blended. Mix well. Mixture will be thick. Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours or more. Serve with Cool Whip on top if desired.