3 oz. cream cheese, softened
1 c. + 1 tbsp. half and half
1 (16 oz.) can pumpkin
1/2 tsp. ground ginger
2 (4 oz.) pkgs. vanilla instant pudding
1 tbsp. sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 1/2 c. soft whipped topping
1 graham cracker crust (I use Keebler ready crusts)

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.