- 4 oz cream cheese, softened
- 1 tbsp milk or half & half
- 1 tbsp sugar
- 1 ½ cups thawed cool whip topping
- 1 pie crust
- 1 cup cold milk or half & half
- 1 (16) oz can pumpkin
- 2 packages vanilla pudding
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves

Mix:
Cream cheese, 1 tbsp milk and sugar with wire whisk until smooth. Gently stir in cool whip. Spread on the crust.

In bowl:
Mix 1 cup milk, pumpkin, pudding and spices.
Beat with a wire whisk until well mixed (it will be thick)
Spread over cream cheese mix in the pie crust.
Refrigerate for approximately 4 hours until set.