No-Bake Double Layer Pumpkin Pie

3 oz cream cheese, softened
1 cup + 1 tbs. ½ & ½ or milk, cold
1 tbs. sugar
1½ cups whipped cream, thawed
1 ready-made graham cracker crust

2 packages (8 servings) vanilla instant pudding
16 oz (1 can) pumpkin pie filling
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves

Mix cream cheese, 1 tbs. ½ & ½, and sugar with wire whisk until smooth.
Gently stir in the whipped cream and spread on the bottom of the crust.
Pour 1 cup of ½ & ½ into a mixing bowl and add pudding mix.
Beat with wire whisk until well blended, 1-2 minutes. Let stand for 3 minutes.
Stir in pumpkin and spices and mix well. Spread over the cream cheese layer.
Refrigerate at least 2 hours. Garnish with additional whipped cream.