2 3.4 oz. pkg instant vanilla pudding mix
1 15 oz. can unsweetened pumpkin
1 9 inch graham cracker crust
2 C (8 oz.) whipped topping, divided
4 oz. cream cheese, softened
1 C milk, plus 1 Tbsp
1 Tbsp white sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
toasted peanuts, optional
caramel sauce, optional
In a large mixer, combine cream cheese, sugar, and 1 Tbsp milk.
Fold in 1 1/2 C whipped topping until just combined.
Spoon mixture into pie crust.
In a large bowl, mix milk and instant pudding mix. Whisk for 2 minutes. Let rest 2-3 minutes until semi-set.
Gently stir in pumpkin, cinnamon, ginger, nutmeg, and cloves. Mix well.
Spread mixture over cream cheese layer.
Refrigerate for at least 4 hours, or overnight.
Garnish with remaining whipped topping, peanuts, and caramel sauce.