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

Mix cream cheese, 1 tablespoon half & half, and sugar with wire whip until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup half & half into bowl, add pudding mix. Beat with wire whip until 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 and nuts, if desired.