1 – 3oz. Package cream cheese, softened

1 Cup Cold milk

1 Tbsp. Cold milk

1 ½ Cups Cool whip, thawed

1 9” Graham Cracker pie crust

2 Pkgs. Vanilla Instant pudding

1 Can Pumpkin puree (16oz.)

1 Tsp. Cinnamon

½ Tsp. Ginger

¼ Tsp. Cloves

Mix cream cheese, 1 tbsp. milk, and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of piecrust.

Pour 1 cup milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended. Let stand 3 minutes.

Stir in pumpkin and spices, mix well. Spread over cream cheese layer. Refrigerate for at least 2 hours. Garnish with additional whipped topping.