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

Mix cream cheese, 1 tablespoon half and half and sugar until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup half and half into bowl; add pudding mix and beat with wire whisk until well blended, 1-2 minutes. Let stand 5 minutes or until thickened.