3 oz. pkg. cream cheese, softened
1 c. plus 1 tbsp. cold Half & Half or milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
6 oz. graham cracker pie crust
2 (4 serving size) pkg. Jello instant vanilla pudding
16 oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon Half & Half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1/ cup Half & Half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired.