1 (3 oz.) pkg. cream cheese
1 c. plus 1 tbsp. half and half
1 tbsp. sugar
1 1/2 c. whipped topping
2 pkg. vanilla pudding (4 serving size, instant)
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves

Mix cream cheese, 1 tablespoon half and half with wire whisk until smooth. Gently stir in whipped topping. Spread on the bottom of a prepared graham cracker crust. Pour one cup of half and half into mixing bowl. Add pudding mix and beat until well blended, 1-2 minutes. Let stand 3 minutes. Stir in pumpkin and spices. Mix well. Spread on top of bottom layer and chill at least 2 hours. Top with additional whipped topping when serving.