NO BAKE PUMPKIN PIE
(I DON'T LIKE PUMPKIN PIE, BUT I LOVE THIS!)

3 oz. package of cream cheese
1 can pumpkin
1 cup plus 1 tbsp. cold milk
1 tbsp. sugar
1-1/2 cup whipped cream topping
6 oz. ready made graham cracker pie crust
8 oz. pkg. vanilla instant pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 tbsp. pumpkin pie spice

Mix cream cheese, 1 tbsp. milk and sugar with wire whisk until smooth. Gently stir in whipped cream. Spread on to the bottom of the pie crust.

Pour 1 cup cold milk into mixing bowl. Add package of pudding to the milk and mix until thick. Let stand for a couple minutes. Stir in the can of pumpkin. Add spices; mix well. Spread this layer over the cream cheese layer. Refrigerate for at least 2 hours before serving.

For 9x13" pan, use whole container whipped cream and 6 oz. cream cheese.