Reen's Double Layer Pumpin Pie
I am not a huge fan of traditional pumpkin pie (sorry, Mom) but this, I love!

4 oz (1/2 pkg) cream cheese, softened
1 cup plus 1 tbsp milk, divided
1 tbsp sugar
1 8 oz tub Cool Whip, thawed, divided
1 graham cracker pie crust
1 15oz can pumpkin
2 4 oz pkgs vanilla instant pudding/pie filling
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 tbsp milk and sugar in large bowl until well blended. Gently stir in half the Cool Whip. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes, and spices. Beat with whisk 2 minutes or until thickened. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Dollop with remaining topping.