Double-Layer Pumpkin Pie

My favorite pumpkin pie recipe.

1 pkg. (8 oz.) Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed, divided
1 Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) Jell-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the Cool Whip. Spread into crust.

Whisk remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Top with remaining Cool Whip just before serving.