If you can read, you can make this.
1 3-ounce package cream cheese softened
1 cup cold half and half
1 tablespoon cold half and half
1 tablespoon sugar
1 1/2 cup whipped topping thawed
2 packages of 4-serving size vanilla instant pudding
1 1-pound can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 graham cracker crust
Mix cream cheese with 1 tablespoon half and half and sugar with a 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 mixed with spices and mix well. Spread over cream cheese layer. Refrigerate at least 2 hours before serving.
Good for Halloween and/or Thanksgiving.