1 (8 ounce) Philadelphia Cream Cheese, softened
1 cup plus 1 tablespoon milk
1 tablespoon sugar
1 (8 ounce) container frozen whipped topping
1 premade Graham Cracker Piecrust
1 (15 ounce) can pumpkin puree
2 (4 serving size) packages instant vanilla pudding
½ teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
In a bowl, whisk (or beat) together cream cheese, 1 tablespoon milk and sugar until well blended, gently fold in ½ cup of whipped topping. Spread in bottom of pie crust.
In large bowl, whisk together 1 cup milk, pumpkin, pudding, cinnamon and pumpkin pie spice for 2 minutes until well blended and starting to thicken. Fold in ¾ cup whipped topping. Spread over cream cheese layer in crust.
Refrigerate for 4 hours, spread remaining whipped topping over pumpkin, sprinkle with ground nutmeg, if desired.