Ensure the cream cheese is softened to room temperature to prevent lumps. In a medium bowl, use a hand mixer to combine the softened cream cheese, sugar, and 2 tablespoons of half and half cream until the mixture is smooth with no lumps.

Gently fold 3 cups of thawed whipped topping into the cream cheese mixture from Step 1. Use a large whisk or spatula, folding rather than beating to keep the mixture airy. This makes the layer extra light and delicious. I find a large whisk works great here, but be careful not to overmix.

Place dollops of the cream cheese and whipped topping mixture from Step 2 onto the graham cracker crust. Gently spread it evenly over the bottom to create a smooth first layer.

In a large mixing bowl, whisk together 1 cup half and half cream with both packages of dry instant vanilla pudding mix for 1 minute, using a wire whisk (not an electric mixer). Let the mixture stand for 3 minutes to thicken. Then, stir in the pumpkin puree, ground cinnamon, ground ginger, and ground cloves until well combined and smooth.

Add dollops of the pumpkin pudding mixture from Step 4 over the cream cheese layer in the pie shell. Carefully spread the pumpkin mixture to ensure even layers and prevent blending with the cream cheese base.

Generously spread the remaining 2 cups of thawed whipped topping over the pumpkin layer. Cover the pie gently with plastic wrap and chill in the refrigerator for at least 4 hours to let the layers set perfectly. I like to chill my pie overnight for the best texture and flavor.