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

Mix cream cheese, 1 tablespoon milk, and sugar with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust.

Pour 1 cup milk into mixing bowl. Add pudding mix; beat with wire whisk until well blended, 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.