Mix cream cheese & tbsp milk and the sugar in large bowl until well blended. Gently stir in half the whipped topping. Spread onto the bottom of pie crust.
Pour 1 cup milk in large bowl. Add pumpkin, dry pudding mixes and spices. Mix with wire whisk for 2 min or until well blended. (mixture will be thick) Spread over cream cheese layer.
Refrigerate 4 hours until set. Top with remaining whipped topping.
Originally Submitted
11/17/2008
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