Pumpkin Mousse Pie

1 ¼ cups cold skim milk

1 package (4 serving size) vanilla instant sugar free, fat free pudding

1 ½ teaspoons ground cinnamon

¾ teaspoon ground ginger

¼ teaspoon ground cloves

1 cup canned pumpkin

1 tub (8 ounce) fat free Cool Whip

1 Graham Cracker Crust

In large bowl beat milk, pudding mix and spices with wire whisk for 1 ½ minutes. Whisk in pumpkin. Fold in half of whipped topping. Spread into crust. Top with remaining Cool Whip. Refrigerate for at least 2 hours.