1 pkg. (3 oz.) cream cheese, softened
1 c. plus 1 tbsp. cold milk or half-n-half
1 tbsp. sugar
1 1/2 c. Cool Whip
1 Graham Cracker pie crust
2 pkgs. (4-serving size) Vanilla Instant Pudding
1 can (16 oz.) pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves

Mix cream cheese, 1 Tbsp. half-n-half, and sugar with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of graham cracker crust.

Pour 1 cup half-n-half into bowl. Add pudding. 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 sprinkle with chopped nuts, if desired.

Makes 8 servings.