| | Directions |
- Mix cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
- Stir in cool whip. Spread on the crust.
- Pour 1 cup of milk in a large bowl; add pumpkin, pudding mixes, and spices.
- Whisk until well blended and begins to thicken; spread over cream cheese.
- Refrigerate at least 4 hours. Garnish with cool whip.
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Prep Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 4 ounces cream cheese |
| - | | 1 tablespoon milk |
| - | | 1 tablespoon sugar |
| - | | 1 1/2 cups cool whip thawed |
| - | | 1 graham cracker pie crust |
| - | | 1 cup cold milk |
| - | | 16 ounces can pumpkin |
| - | | 2 packages vanilla instant pudding |
| - | | 1/2 teaspoon ginger |
| - | | 1 teaspoon cinnamon |
| - | | 1/4 teaspoon cloves |
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