3 oz. pkg. cream cheese
1 c. plus 1 tbsp. milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust (6 oz.)
2 pkgs. (4 oz.) vanilla instant pudding
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix cream cheese and 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in whipped topping - 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.

Garnish with additional whipped topping and nuts if desired.