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

Mix cream cheese, 1 teaspoon half & half and sugar 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 topping and nuts as desired. Makes 8 servings.