Step 1

Mix cream cheese, 1 Tbsp milk and 1 Tbsp sugar in a medium mixing bowl until smooth.

Step 2

Gently fold in the Cool Whip and spread on the graham cracker crust.

Step 3

Whisk the pudding mixes into the cup of milk until well blended and then stir in the pumpkin and pumpkin pie spice.

Step 4

Spread the pumpkin filling on top of the cream cheese layer and refrigerate for at least 3 hours before serving. Enjoy!