Layered Pumpkin Pie

4 oz. cream cheese, softened
1 cup plus 1 tablespoon milk (divided)
1 tablespoon sugar
1 tub whipped topping, thawed (divided)
1 graham cracker pie crust
1 can (15 oz.) pumpkin pureé
2 packages instant vanilla pudding
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

Directions:
In a large bowl, whisk together cream cheese, 1 tablespoon milk, and sugar. When mixture is smooth, fold in 1/2 tub of whipped topping. Spread mixture into pie crust. In a large bowl, combine 1 cup milk, pumpkin pureé, pudding mixes, and spices. Whisk together until well blended. Spread over cream-cheese layer. Refrigerate at least four hours before serving. Slice into 8 portions; garnish each with remaining whipped topping. Refrigerate any leftovers.

Notes:
There probably won't be any leftovers.