Pumpkin Cream Cheese Pie

4 oz cream cheese, softened
1 TB milk
1 TB sugar
1.5 cups cool whip
1 graham cracker crust
1 cup milk
2 pkgs vanilla instant pudding (4 serving size)
1 can pumpkin (16 oz)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves

Mix cream cheese, sugar, TB milk, until smooth. Stir in cool whip. Spread on crust. In another bowl, beat one cup milk and pudding until well blended and thick. Immediately stir in pumpkin and spices. Spread over cream cheese layer and chill.