1 (3 oz.) pkg. cream cheese, softened
1 c. & 1 tbsp. cold half & half
1 pkg. sugar substitute, suitable for baking
1 1/2 c. whipped topping
1 graham cracker crust
2 pkg. sugar-free vanilla pudding (instant)
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix cream cheese and sugar substitute with wire whip until smooth. Spread on the bottom of the crust. Pour 1 cup of half & half into mixing bowl, add pudding mix and beat with a wire whip until well blended. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over the cream cheese mixture. Garnish with whipped cream and nuts if desired.