Pumpkin Chiffon Pie

1 package (3 ounces) cream cheese, softened
1 tablespoon sugar
1 carton (4 ounces) frozen whipped topping, thawed (1-1/2 cups)
1 graham cracker crust (8 or 9 inches)
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (16 ounces) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Chopped nuts and/or additional whipped topping, optional

In a mixing bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes.

Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired. Makes 6-8 servings