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.

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.

Frost-on-the-Pumpkin Pie

1 (9-inch) graham cracker pie crust (purchased, or see recipe below)
1 can (16 oz.) vanilla frosting
1 can (15 oz.) canned pumpkin (NOT pumpkin pie mix)
1 cup sour cream
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup whipped topping
2 tablespoons finely chopped nuts or graham cracker crumbs

Directions:
Combine frosting, pumpkin, sour cream, cinnamon, ginger, and cloves in a mixing bowl. Blend well. Gently fold in whipped topping. Pour mixture into pie crust and sprinkle with chopped nuts or graham cracker crumbs. Chill for 4 hours or more before serving.

Homemade Graham Cracker Crust

1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup margarine, melted

Directions:
Preheat oven to 350°. Blend all ingredients together to form a crumbly mixture. Save 1 tablespoon of mixture to use for topping. Press the rest of the mixture into a 9-inch pie dish. Bake 7-9 minutes or until lightly browned. Cool before using.