Mix cream cheese, 1 TBSP milk and sugar in large bowl with wire whisk till smooth.
Gently stir in 1/2 of the whipped topping. Spread on bottom of the crust.
Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute. (Mixture will be thick). Stir in pumpkin and spices with wire whisk till well mixed. Spread over cream cheese layer. Refrigerate 4 hours or till set.