Pumpkin Chiffon Pie

• 1 pkg. (3 oz.) cream cheese, softened
• 1 Tbsp. sugar
• 1 carton (4 oz.) frozen whipped topping, thawed (1 1/2 c.)
• 1 graham cracker crust
• 1 c. cold milk
• 2 pkg. (3.4 oz. each) instant vanilla pudding mix
• 1 can (16 oz.) pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• chopped nuts and/or additional whipped topping (optional)

1. In a mixing bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well.
2. Spread into crust.
3. In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes.
4. Let stand for 3 minutes.
5. Stir in pumpkin and spices; mix well.
6. Spread over cream cheese layer. Chill.
7. Garnish with nuts and/or whipped topping if desired. Yields 6 to 8 servings.

cream cheese, sugar, frozen whipped topping, graham cracker crust, cold milk, pumpkin, ground cinnamon, ground ginger, ground cloves, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376753 (may not work)