2 (3.4 oz.) packages instant vanilla pudding mix
1 (15 oz.) can unsweetened pumpkin
1 9-inch graham cracker crust (store-bought or homemade)
2 cups (8 oz.) whipped topping, frozen and thawed, divided (store-bought or homemade)
4 oz. cream cheese, room temperature
1 cup cold milk, plus 1 tablespoon
1 tablespoon white sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Toasted peanuts, optional
Caramel sauce, optional
In a large bowl or mixer, combine cream cheese, sugar and 1 tablespoon milk together and mix together. (You can do this by hand, but it’s easier to beat cream cheese with a mixer.)
Carefully fold in 1 1/2 cups thawed whipped topping until just combined.
Spoon mixture into prepared pie crust.
In a second large bowl, mix together 1 cup cold milk and instant pudding mix and whisk for 2 minutes. Let rest 2-3 minutes until semi-set.
Gently stir in pumpkin, cinnamon, ginger, nutmeg and cloves, and mix well.
Spread mixture over cream cheese layer and smooth over the top.
Refrigerate pie for at least 4 hours, or overnight, until well set.
Garnish with whipped topping or peanuts and caramel sauce and serve chilled. Enjoy!