9" graham cracker pie crust
4 ounces cream cheese
1 T milk
1 T sugar
1 1/2 cups cool whip
1 cup cold milk
15 oz can pumpkin
2 small boxes instant vanilla pudding mix
1 tsp cinnamon
1 tsp pumpkin pie spice mix
Mix cream cheese, 1 T milk and sugar. Gently fold in cool whip. Spread on graham cracker crust.
Combine pumpkin, pudding mix, milk, cinnamon, and pumpkin pie spice in mixer bowl; beat for 1 minute or until blended. Spread over cream cheese and refrigerate 4-5 hours. Top with additional topping if desired.