1 pkg. (3 oz.) Philadelphia brand cream cheese, softened
1 c. plus 1 tbsp. cold half and half or milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip Whipped Topping
1 Keebler Ready-Crust graham cracker pie crust (6 oz.)
2 pkgs. (4 serving size) Jell-O vanilla flavor instant pudding and pie filling
1 can (16 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. pumpkin pie spice

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 and nuts as desired. Makes 8 servings.

Preparation time: 15 minutes.

I use: 1 (8 ounce) package cream cheese, low-fat milk, no sugar, sugar free vanilla pudding, 1 cup low cal Cool Whip. If you use fresh pumpkin which has been frozen do not add milk. If you make your own graham cracker crust add 1 teaspoon of cinnamon and bake 10 minutes in 350 degree oven. Let cool then add cream cheese mixture.