Double Layer Pumpkin Pie

5 Tbsp. butter, melted
1-1/4 C. graham cracker crumbs
1/4 C. sugar

1pkg.  (8 oz.)cream cheese, softened
1 cup  plus 1 Tbsp. milk, divided
1 Tbsp.  sugar
1 tub  (8 oz.) COOL WHIP , thawed, divided
1 can  (15 oz.) pumpkin
2 pkg.  (3.4 oz. each) vanilla instant pudding mix
1 tsp.  ground cinnamon
1/2 tsp.  ground ginger
1/4 tsp.  ground cloves
To make pie crust, melt butter and stir in graham cracker crumbs and sugar.  Press evenly into 9-inch pie plate. Bake at 350 degrees for 6-8 minutes.  Allow to cool completely.

Make first layer of pie filling by beating cream cheese, 1 Tbsp. milk, and 1 Tbsp. sugar with a whisk until it is well blended.  Stir in half of the tub of Cool Whip and spread the cream cheese mixture in the bottom of the cooled crust.

Make the second layer of the pie by whisking remaining milk, pumpkin, dry pudding mixes and spices together until smooth. (Mixture will be thick.) Spread over cream cheese layer.  Refrigerate 4 hours or until firm.  Top with remaining Cool Whip before serving