Ingredients

Preparation Time: 15 minutes
Refrigerate: 4 hours

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
8-ounce tub frozen whipped topping, thawed
6-ounce prepared graham cracker crumb crust
1 cup cold milk
16-ounce can pumpkin
Two 4-serving size packages vanilla instant-flavor pudding & pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions

Mix cream cheese, the 1 tablespoon of milk and the sugar in a large bowl with a wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread onto bottom of crust.

Pour the 1 cup milk into large bowl. Add pumpkin, pudding & pie filling and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. Makes 8 servings.

Note: You can soften the cream cheese in the microwave oven on high (100 percent power) for 15 to 20 seconds.