Mix cream cheese, 1 tbsp. Milk and sugar in a large bowl, with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust.
Pour 1 C. milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (mixture will be very thick) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.