Pumpkin Caramel Cream Cheese Pie

I am not a pie fan, but at a pie testing contest a few weeks ago this pie won second place. 3 of my boys and Scott LOVED this. Pumpkin pie is Scott's most favorite pie ever. I was going to make it for Thanksgiving, but wanted to make sure it turned out alright, so I made it early. (I am still planning on making fresh apple pie!) So here it is! I did make it without the caramel though...I just forgot to buy it at the store. And it turned out GREAT!

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 cup caramel syrup
2 Tablespoon butter, melted
1 (8 ounce) tub whipped topping, thawed, divided
1 (6 ounce) Graham cracker pie crust 1 cup milk
1 (15 ounce) can pumpkin
2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 teaspoon pie spice

1. Mix cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
2. Mix caramel with melted butter and pour about ¾ of the caramel over cream cheese mixture
3. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
4. Refrigerate 4 hours or until set. Top with remaining whipped topping and caramel just before serving. Store leftover pie in refrigerator.