These pies can be made up to 2 weeks ahead and frozen until serving. We don’t recommend using sugar-free pudding mix in this recipe, as it contains different fillers, which will result in a different consistency.
Beat cream cheese, 2 tablespoons milk, and sugar until creamy. Whisk in whipped dessert topping. Divide cream cheese mixture between two piecrusts. Separately, combine pumpkin, 1 cup milk, pudding mix, cinnamon, ginger, and cloves. Spread half of pumpkin mixture onto each piecrust. Cover and refrigerate for 4 hours, or freeze. If you freeze pies, thaw whole pie in refrigerator for 1 hour before serving.