1 pkg. (3 oz.) cream cheese, softened
1 c. plus 1 tbsp. cold half and half or milk
1 tbsp. sugar
1 1/2 c. thawed whipped topping
1 prepared deep dish graham cracker crust
2 pkgs. (4 serving size) vanilla instant pudding
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

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.

Pour 1 cup half and half 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.