1 (3 oz.) pkg. cream cheese, softened
1 c. plus 1 tbsp. cold Half and Half cream or milk
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust
2 pkgs. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tbsp. ground chives

Mix cream cheese, 1 tablespoon Half and Half or milk and sugar with whisk until smooth. Stir in Cool Whip, spread in bottom of crust. Pour 1 cup Half and Half or milk in mixing bowl. Add pudding mix, beat with whisk 1 to 2 minutes.

Let stand for 3 minutes, stir in pumpkin and spices, mix well. Spread over cream cheese layer. Refrigerate for 2 hours, garnish with remainder of Cool Whip and nuts or chocolate shavings.