Comments: This recipe is very rich, but is delicious. My family enjoyed eating this pie.

4	oz	Cream cheese, softened
1	cup+ 1 Tbsp	Cold milk
1	Tbsp	Sugar
1	tub (8 oz)	Ready made whipped cream, thawed
1	prepared (6 oz)	Graham cracker crumb crust
1	can (16 oz)	Pumpkin
2	pkg (4 serving size)	Vanilla flavor instant Pudding & Pie filling
1	tsp	Ground cinnamon
1/2	tsp	Ground ginger
1/4	tsp	ground cloves

• In a large bowl, mix cream cheese, 1 Tbsp. milk and sugar with wire whisk until smooth. Gently stir in 1-1/2 cups whipped topping. Spread on bottom of crust.
• In a second bowl, stir pumpkin, pudding mix and spices into remaining milk. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours. Serve with remaining whipped topping.
• Servings: 8