1 c. plus 1 tbsp. cold half and half or milk
1 Keebler ready graham cracker pie crust
1 pkg. cream cheese, softened
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. ginger
2 pkg. vanilla instant pudding and pie filling (4 servings each)
1 (16 oz.) can pumpkin
1 tbsp. sugar
1 1/2 c. thawed Cool Whip

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 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.