1 (3 oz.) pkg. cream cheese, softened
1 c. plus 1 tsp. half & half milk
1 1/2 c. thawed Cool Whip topping
6 oz. Graham cracker crust
1 (16 oz.) can pumpkin
2 (4 serving) pkg. Jello vanilla instant pudding and pie filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Or 2 teaspoons pumpkin pie spice.

Mix cream cheese, 1 tablespoons half & half at slow speed. Stir in whipped topping. Spread over crust. Pour 1 cup half & half into mixing bowl. Add pudding mix. Beat until well blended. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Makes 8 servings. May be frozen for later use.