1 (3 oz.) pkg. cream cheese
1 tbsp. cold half & half or milk
1 tbsp. sugar
1 1/2 c. Cool Whip
1 c. milk or half & half
2 (4 oz.) pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
One graham cracker crust

Mix first 3 ingredients with wire whisk until smooth. Fold in Cool Whip and spread on bottom of crust.

Combine 1 cup milk and pudding and beat with whisk 1-2 minutes. Let stand 3 minutes.

Combine pumpkin and spices with pudding mix; mix well. Spread over cream cheese layer. Refrigerate 2 hours or more. Garnish with Cool Whip and nuts, as desired.