Pumpkin Chiffon Pie

• 3 ounces cream cheese, softened
• 1 tablespoon sugar
• 1-1/2 cups whipped topping
• 1 graham cracker crust (8 or 9 inches)
• 1 cup cold whole milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Chopped nuts
• additional whipped topping, optional

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

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

Taken from www.tasteofhome.com/recipes/pumpkin-chiffon-pie/ (may not work)