Double Layer Pumpkin Pie

Source: Kitchen Project

3 ounces cream cheese - softened
1 cup plus 1 Tbls. cold half and half or milk
1 tablespoon sugar
1 1/2 cups whipped topping - thawed
1 graham cracker pie crust, 9 inch
2 packages 4 serving size Vanilla instant pudding
16 ounces pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1 Tablespoons half and half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 min. Let stand 3 min. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours.

Garnish with additional whipped topping and nuts as desired.