Double Layer Pumpkin Pie

• ½ teaspoon cloves
• ½ teaspoon ginger
• 1 teaspoon ground cinnamon
• 16 ounces pumpkin
• 2 packages Jello vanilla flavored instant pudding and pie filling
• 1 graham cracker crust
• 1 ½ cup whipped topping
• 1 tablespoon sugar
• 1 cup & 1 tablespoon  half & half
• 3 ounces Cream Cheese, softened

Mix cream cheese, 1 Tbs. 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 to 2 minutes. Let stand 3 minutes.

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