Ingredients

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 1/2 cup thawed whipped topping
1 cup milk
2 small (4-serving) packages vanilla instant pudding
1 16-ounce can pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 graham cracker pie crust

Directions

Soften cream cheese in microwave on high 15-20 seconds, if needed.

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

Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk until well-blended, 1-2 minutes (mixture will be thick).

Stir in pumpkin and spices with wire whisk - mix well. Spread over cream cheese layer.

Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts, if desired. Serves 8.

Each serving contains 395 calories, 23 g fat, 52 g carb, 510 mg sodium, 18 mg cholesterol.