1 (3 oz.) pkg. Philadelphia cream cheese
1 c. + 1 tsp. half and half or milk
1 tsp. sugar
1 1/2 Cool Whip
1 pie crust
2 (4 serving size) pkgs. Jell-O vanilla instant pudding pie filling
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground sugar
1/4 tsp. ground cloves

Mix cream cheese with 1 tablespoon of half and half or milk plus sugar with a wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup of half and half or milk 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. Makes 8 servings.