1-8oz pkg cream cheese, VERY soft
1 Tsp milk
1 Tsp sugar
1-8oz cool whip (only use 1/2 in the pie)
1 graham cracker crust
1-15 oz can PURE pumpkin (do not use the mix, only the pure pumpkin)
2-3.4 oz pkgs vanilla pudding
1 cup milk
1tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
First you will want to make the base layer.
Beat cream cheese, 1 Tsp milk, and sugar in a large mixing bowl until blended. Stir in 1/2 tub cool whip. Spread into the crust.
Next, you will make the pumpkin part of the pie:
Whisk 1 cup milk, pumpkin mix, pudding mix, and spices AT LEAST two minutes. Mixture should be very thick. Spread over cream base, refrigerate for four hours and you're done