4-ounce cream cheese softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cup thawed Cool Whip topping
1 Graham Cracker pie crust (9-inch)
1 cup milk
2 small packages vanilla instant pudding
1 16-ounce can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Mix cream cheese, milk and sugar in a bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Pour 1 cup milk into a bowl, add pudding mix. Beat with wire whisk until well blended, will be thick.
Stir in pumpkin and spices with wire whisk, mix well. Spread over cream cheese layer.
Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if you like.