Ingredients:
 
1 8oz pkg. Cream Cheese softened
1 cup plus 2 Tbsp. cold half and half (milk can be substituted if desired)
2 Tbsp. sugar
5 cups thawed Cool Whip topping
1 Graham Cracker Pie Crust
2 pkgs (4-serving size) Vanilla Flavor Instant Pudding
1 can (16oz) pumpkin 
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
 
Directions:

Mix the cream cheese, 2 tbsp. half and half and sugar with wire whisk until smooth and then gently fold in 3 cups Cool Whip Topping. Spread the cream cheese mixture evenly on the bottom of the pie crust only, do not spread it on the sides of the crust.

Pour 1 cup of the half and half into large mixing bowl and add both pkgs of the vanilla pudding mix. Beat with wire whisk until well blended (about 1-2 minutes).

Let the pudding stand for 3 minutes to thicken slightly. Once the pudding has started to thicken, stir in the pumpkin and spices, mixing well.

Spread the Pumpkin mixture over the cream cheese layer.
 
Top with the remaining 2 cups of the cool whip topping and refrigerate the pie for at least 2 hours prior to serving, but letting it chill over night is best.