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.