4 oz. cream cheese, softened
Mix cream cheese, 1 T. milk, and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 c. milk into bowl, add pudding; beat with wire whisk for 1-2 minutes (mix will be thick). Stir in pumpkin and spices with whisk; mix well. Spread over cream cheese layer. Refrigerate 3 hours. Garnish with additional whipped topping and nuts, if desired.