1 pkg. (8 oz.) cream cheese (softened)
1 c. plus 1 tbsp. cold half and half or milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust
2 (4 oz.) size Jello vanilla instant pudding
1 c. (16 oz.) pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk, until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup half and half into bowl. Add pudding mix. Beat with wire whisk 1-2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix. Spread over cream cheese layer. Refrigerate 2 hours.