Easy Fall Pumpkin Pie Dessert

1. Combine cream cheese, 1 tablespoon evaporated milk, and granulated sugar. Whisk until smooth. Then, stir in 1 1/2 cups whipped topping. Spread this mixture evenly on the bottom of the graham cracker pie crust.
2. In a separate bowl, pour 1 cup evaporated milk. Add the two packages of vanilla instant pudding mix and the ground cinnamon, ginger, and cloves. Whisk all ingredients together until well combined.
3. Carefully spread the pudding mixture over the cream cheese layer in the pie crust.
4. Refrigerate the pie for at least 4 hours before serving. Enjoy!