Easy Pumpkin Cheesecake Pie

4 oz cream cheese, softened
1 T milk
1 T sugar
1 (8-oz) tub cool whip
1 graham cracker crust
1 c milk
1 (15 oz) can pumpkin
2 pkg (4-serving size) vanilla instant pudding and
   and pie filling
1 t cinnamon
1/2 t ginger
1/4 t cloves

In medium mixing bowl, beat cream cheese, 1 tablespoon milk and sugar with a wire wisk until well blended. Stir in half of the cool whip. Spread mixture on the bottom of prepare graham cracker crust.

Pour 1 cup milk into large mixing bowl. Add pumpkin,pudding mixes and spices. Beat with a wire wisk for 2 minutes or until well blended. Spread over cream cheese layer.

Refrigerate for 4 hours. Top with remaining cool whip and serve. Store leftovers in refrigerator.
Makes 10 servings.