Cream Cheese Pumpkin Pie

from the kitchen of Melanie

Whisk together:
4 oz. softened cream cheese
1 Tbs. milk
1 Tbs. sugar

Stir in:
1 1/2 C. cool whip

Spread into a pre made graham cracker crust.

Mix in bowl:
1 C. cold milk
1 can pumpkin (16oz.)
2 (4oz.) pkgs. instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. clove

Spread on top of cream cheese/coolwhip mixture.
Chill in fridge for 4 hours.
Serve with cool whip on top.

*tip: This actually could make 2 pies. I think it overfills just one but not quite fills a second. So, I make 1 pie and then get the little crusts for kids and fill those up the rest of the way.

Enjoy!