1 T. sugar
1 graham cracker pie crust
1 (16 oz.) can pumpkin
2 small pkgs. instant vanilla pudding
1/2 t. ginger
1 T. milk
1 (8 oz.) cool whip
1 c. cold milk
1 t. cinnamon
1/4 t. ground cloves
Mix cream cheese, 1 T. milk and sugar in bowl until smooth. Fold in 1-1/2 c. cool whip. Spread into crust. Pour 1 c. milk into a bowl. Add pumpkin, pudding and spices. Mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set.
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