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1. In large bowl, whisk together cream cheese, 1 tablespoon milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
2. Pour 1 cup of cold milk into large bowl, thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
3. Refridgerate 4 hours or until set.
I have never liked a pumpkin pie except for this one!