Mix cream cheese, 1 Tbsp. Milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping. Makes 10 servings.