1 pkg. cream cheese
1 c. half and half
1 tbsp. sugar
1 1/2 c. Cool Whip
1 graham cracker crust
2 pkgs. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Mix cream cheese, 1 tablespoon half and half until smooth. Stir in Cool Whip. Spread on bottom of crust. Pour 1 cup half and half in bowl, add pudding mix, blend 1 to 2 minutes. Let stand 2 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese mixture. Refrigerate at least 2 hours.