1 pkg. (8 oz.) cream cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 (8 oz.) container Cool Whip whipped topping, thawed
1 prepared graham cracker pie crust
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) vanilla instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
In a large bowl, beat cream cheese, 1 Tbsp. milk and sugar with whisk until blended. Stir in half of the Cool Whip. Spread into prepared pie crust.
Whisk together the remaining milk, pumpkin, dry pudding mixes and spices until thoroughly combined. Mixture will be thick. Spread over cream cheese layer.
Refrigerate at least 4 hours or until firm. Serve with remaining Cool Whip.