3 oz. cream cheese, softened

1 C. + 1 T. cold half & half

1 T. pourable Splenda (or equivalent in packets)

1 1/2 C. thawed SF Cool Whip

2 four-serving size boxes SF vanilla instant pudding

1 16 oz. can plain pumpkin (not the pie mix)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

 

Mix cream cheese, 1 T. half & half and Splenda with a wire whisk until smooth and creamy. Gently stir in Cool Whip. Spread on bottom of pie crust. Cover and place in freezer. Pour 1 C. half & 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 hours before serving. Garnish with additional whipped cream and nuts, as desired.