1 (3 oz.) pkg. cream cheese, softened
1 tbsp. half and half
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 prepared graham cracker crust
1 c. cold half and half
2 pkgs. vanilla instant pudding mix
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon half and half and sugar until smooth. Gently stir in whipped topping, spread on bottom of crust. Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes.

Let stand 5 minutes or until thickened. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate 2 hours or overnight. Garnish with additional topping and chocolate dipped pecan halves if desired. Serves 8.