Double Layer Pumpkin Pie

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
8 ounces Cool Whip®
1 large graham cracker pie crust, 9 inch
1 cup milk, cold
1 can pumpkin
2 packages instant vanilla pudding
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove


Mix cream cheese, milk and sugar until smooth. Gently fold in 1 1/2 cups cool whip, spread on bottom of crust. Into 1 cup milk add pumpkin, pudding mix and spices. Beat until well mixed, mixture will be thick. Spread over cream cheese layer, refrigerate at least 4 hours.