Steps
- 1
Whisk together cream cheese, 2 tablespoons milk and sugar. Gently stir in whipped topping. Carefully spread in Graham cracker pie crust.
- 2
In large bowl beat 1 cup milk, both pudding mixes and spice with wire whisk for 1 minute. Whisk in canned pumpkins. Spread over cream cheese layer.
- 3
Refrigerate at least 4 hours.
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