4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cups cool whip topping
1 graham cracker crust
1 cup cold milk
1 - 16 oz. can pumpkin
2 packages vanilla instant pudding, 4 serving size
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1 Tbls. milk and sugar in large bowl with wire whisk until smooth. Gentle stir in whipped topping. Spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin, pudding, mixes and spices. Beat with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or
until set. Garnish with additional whipped topping if desired.  Store leftover pie in refrigerator. 

Double - Layer Pecan Pumpkin pie: Stir 1/4 cup toasted chopped
pecans into cream cheese mixture. Spread on bottom of crust. 
Continue as above.