1 (6 oz) graham cracker crust
3 oz cream cheese
1 cup plus 1 tbs half and half
1 tbs sugar
1 1/2 cups cool whip, thawed
2 pkgs vanilla instant pudding
1 (16 oz) can pumpkin puree (NOT pumpkin pie filling)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

mix cream cheese, 1 tbs half and half, and sugar with a wire whisk until smooth. gently stir in cool whip. spread mixture on bottom of graham cracker crust.

beat 1 cup half and half and vanilla pudding mix until blended. let stand for 3 minutes. add pumpkin, cinnamon, ginger, and cloves. mix well. spread over cream cheese layer and refrigerate for 2 hours before serving.