Whisk together until smooth:
4 oz cream cheese, softened
1 TBS skim milk
1 1/2 cup light cool whip, thawed
1/2 tbs Splenda
Spread into the bottom of a 9 inch graham cracker crust
Mix together:
1 cup skim milk
1 package 3.5 sugar free vanilla pudding
1/2 tsp ginger
1/4 tsp ground cloves
1 tsp cinnamon
1 can 15 oz pumpkin puree
Pour over cream cheese mixture. Refrigerate for at least 4 hours. I put the rest of the cool whip on top. Enjoy!