1 (3 oz.) Philadelphia cream cheese
1 c. plus 2 tbsp. half & half
3 tbsp. sugar
1 1/2 c. Cool Whip
1 graham cracker crust
2 sm. instant vanilla pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves or 3 tsp. pumpkin pie spice

Mix cream cheese and 3 tablespoons and 1 tablespoon half & half. Gently stir and spread in bottom of the pie crust.

Pour 1 cup of half & half in mixing bowl. Add Cool Whip, 2 pudding mixes, stirring for 2 minutes. Let stand for 3 minutes. Now stir in the pumpkin and spices. Spoon over the cream cheese layer. Top with rest of the Cool Whip.

Let set in refrigerator for 2 hours.