Servings:
makes one pie

Ingredients:
4 oz. softened cream cheese
1 Tbs. milk
1 Tbs. sugar
1 cup cold half & half
1 can (16 oz.) pumpkin
1 graham cracker pie crust
2 packages (3-4 oz. each) instant vanilla pudding mix
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
1 1/2 cups thawed whipped topping

Directions:
Mix the cream cheese, milk and sugar until smooth.
Gently stir in whipped topping. Spread on bottom of graham cracker crust.
Then mix half & half, pumpkin, pudding mix and spices until well mixed (will be thick).
Spread over the cream cheese layer. Refrigerate four hours. Cut and serve.

Serving Suggestions:
Garnish with more whipped topping before serving, if desired.