Pumpkin Layered Pie

4 oz. cream cheese, softened

1 TBS. milk

1 TBS. sugar

1 1/2 cups cool whip (will eventually use all of the 8 oz.)

1 graham cracker crust

1 cup cold milk

1 can 16 oz. pumpkin

1 large package vanilla instant pudding

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

Mix cream cheese, milk, and sugar in a bowl with wire whisk until smooth. Fold in 1 1/2 cups cool whip. Spread in crust. In bowl, pour in milk, pumpkin, pudding and spices. Beat with wire whisk until combined. It will be thick! Spread over cream cheese mixture in pie crust. Refrigerate for 4 hours. Put cool whip on top when ready to serve.