Beat cream cheese, milk, and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping.
Spread on bottom of crust.
Pour 1 cup milk into bowl.
Add pudding.
Beat with whisk, 1 to 2 minutes.
Stir in pumpkin and spices, mix well.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.