1 (3 oz.) pkg. cream cheese, softened
1 c. plus 1 tbsp. cold Half and Half
1 tbsp. sugar
1 1/2 c. thawed Cool Whip
1 (16 oz.) graham cracker pie crust
2 (4 serving size) pkgs. 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 and Half, and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread over pie crust.

Pour: 1 cup Half and Half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Let stand for 3 minutes.

Stir: in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with whip topping and nuts as desired.