Mix cream cheese, 1T. milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread in bottom of crust.
Pour 2 c milk into bowl, add pudding mix; beat with a wire whisk.( Mixture will be thick)Stir in pumpkin and spices with whisk until well blended. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with whipped topping.