• 4 oz. cream cheese, softened
• 1 Tbs. milk or half and half
• 1 Tbs. sugar
• 1 ½ C. thawed whipped topping
• 1 ready crust graham cracker pie crust (6 oz.)
• 1 C. cold milk or half and half
• 2 packages (4 serving size vanilla flavored instant pudding and pie filling
• 1 can (16 oz.) pumpkin
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground cloves

Mix cream cheese, 1 Tbs. milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 C. milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator.

Makes 8 servings.