1 tablespoon milk (or half-and-half)

1 tablespoon sugar

1-1/2 cups thawed non-dairy whipped topping

1 cup cold milk (or half-and-half)

1 (6 oz.) graham cracker pie crust

2 (4-serving size) pkg. vanilla instant pudding

1 (16 oz.) can pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

 

Mix cream cheese, 1 tablespoon milk, and sugar in large bowl with wire whisk until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.

 

Pour 1 cup milk into bowl; add pudding mixes.  Beat with wire whisk 1 minute (mixture will be thick).  Stir in pumpkin and spices with wire whisk until well mixed.  Spread over cream cheese layer.

 

Refrigerate 4 hours or until set.  Garnish with additional whipped topping, if desired.  Store leftover pie in refrigerator.

 

Makes 8 servings.