Pumpkin Cream Cheese Pie

Crust:
1-1/4 c flour
1/2 c marg
3 T sugar
1 egg yolk

Mix until crumbly.  Press into pan and bake at 350 until golden.

Filling:
4 oz cream cheese
1 T milk
1-1/2 c cool whip
1 T sugar

Spread on bottom of baked crust. 

2nd Layer:
1 c milk
1 pkg vanilla instant pudding
16 oz pumpkin puree

Mix together milk and pudding mix until thick.  Stir in pumpkin.

Topping:
1 T cinnamon
1/2 t ginger
1/4 t cloves

Mix together and sprinkle over pie.  Refrigerate 3 hours.