1 pkg. (3 oz.) cream cheese
1 c. plus 1 tbsp. cold half and half milk
1 tbsp. sugar
1 1/2 c. thawed whipped topping
2 pkg. vanilla, flavored instant pudding (4 serving size)
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

1 PREPARED GRAHAM CRUST:

1 1/2 c. graham cracker crumbs
1/3 c. melted butter
3 tbsp. sugar

Bake 10 minutes at 350 degrees.

PIE: Mix cream cheese, 1 tablespoon half & half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on crust. Pour 1 cup half & 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 and nuts as desired.