Mix: cream cheese, 1 tablesp milk and sugar in a large bowl with wire whisk until smooth. Gently stir in cool whip, spread mixture on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be 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 additional topping, if desired. Store leftovers in refrigerator. Makes 8 servings.