1Mix cream cheese, milk, sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping.Spread on bottom of crust.
2Pour 1 cup milk into bowl. Add pudding beat with wire whisk until well blended, 1 to 2 minutes ( mixture will be thick) stir in can of pumpkin into pudding add cinnamon mix well with wire whisk. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping