Double Layer Pumpkin Pie

1 (4 oz) pkg cream cheese

1 Tablespoon sugar

1 Tablespoon milk

1 ½ cups softened whipped topping

Graham cracker crust or cooked pie shell

1 cup cold milk

½ teaspoon ground ginger

1 large pkg instant vanilla pudding and pie mix

¼ teaspoon ground cloves

1 teaspoon cinnamon

2 cups pumpkin

Mix cream cheese, sugar and milk with wire whip until smooth. Gently stir in whipped topping and spread on bottom of pie crust. Mix the rest of the ingredients (this will be thick) and spread over top of cream cheese mixture. Refrigerate 4 hours before cutting.

Note: For variety, add ¼ cup chopped pecans to cream cheese mixture.