The graham cracker crust (you can buy a ready-made crust, however, I always make my own. (See at the end of pie recipe)

Mix the cream cheese, 1 T. half & Half and the 1 T. sugar in a large bowl until smooth. Gently stir in the Cool Whip. Spread this mixture on the bottom of the crust.

Then pour the cup of the half & half in a bowl. Add the two pudding mixes & beat with a wire whisk for one minute. (Mixture will be thick) Stir in the pumpkin and the spices with the wire whisk until well mixed. Spread this mixture over your cream cheese layer. Refrigerate pie at least 4 hours. (I do mine overnight) There is no baking for this pie.

To make your own crust: Grind up in you food processor graham crackers to make about 1 1/2 cups crumbs. add 1/3 cup sugar and 1/2 t. cinnamon, 6 Tablespoons melted butter. Press this mixture into your pie pan. Put in refrigerator until you make the pie. (No baking)

Tip: I have discovered that you have a slightly different result if you