1 (3 oz.) pkg. cream cheese
1 c. plus tbsp. half and half
1 tbsp. sugar
1 1/2 c. thawed whipped topping
Baked pie crust
2 pkg. instant vanilla pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix softened cream cheese, 1 tablespoon half and half, and sugar until smooth. Gently stir in whipped topping. Spread on bottom of crust. Put 1 cup half and half and pudding mix in mixing bowl. Blend together well 1-2 minutes. Let stand 3 minutes.

Stir in pumpkin and spices. Spread over cream cheese layer. Refrigerate at least 2 hours.