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Cream Cheese Pumpkin Pie
1 pkg. cream cheese, softened (3 oz) 1 T. milk or half and half 1 T. sugar 1 1/2 cups non dairy frozen whipped topping, thawed 1 graham cracker crust 1 cup milk or half and half 2 pkg (3 oz. each) instant vanilla pudding mix 1 can pumpkin (16 oz) 1 t. cinnamon 1/2 t. ground ginger 1/4 t. ground cloves Whipped cream
Mix cream cheese, 1 T. milk and sugar until smooth. Stir in whipped topping and pour over crust. Mix 1 cup milk an pudding mixes until well blended and thickened. Add pumpkin and spices blending well. Spoon over cream cheese layer and chill at least 2 hours before serving. Serve topped with fresh whipped cream. Source: Unknown