1 (3 oz.) pkg. cream cheese, softened
1 c. plus 1 tbsp. cold half & half
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust
2 pkg. (4 serving size) vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 tablespoon half & half, sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup half & half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 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.