Double Layer Pumpkin Pie

3 oz softened cream cheese
1 T. cream or canned milk
1 T. sugar
1 ½ cups thawed cool whip
1 graham cracker crust
Mix cream cheese, cream, and sugar in large bowl until smooth. Gently stir in cool whip. Spread over crust. (May stir in ¼ cup toasted pecans in cream cheese mixture)
Top Layer:
1 cup half & half
1 – 16oz can of pumpkin
2 – 3oz vanilla instant pudding
1 t. cinnamon
½ t. ginger
¼ t. cloves
Mix all ingredients w/ wire whip until well mixed. Pour over cream cheese mixture. Chill 4 hours in fridge.
Grandma Moss