Mix cream cheese, 1 tablespoon milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom crust.
Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate for 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftovers in refrigerator.
Use 4-serving size (x2) of pudding mix. Low fat cream cheese, skim milk, light whipped topping and sugar free/fat free pudding mixes work fine in this recipe!
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