Instructions: Mix cream cheese, 1 tablespoon milk, and sugar in a large bowl with a wire whisk until smooth. Gently stir in 1 1/2 cups of cool whip. Spread into the bottom of the crust.

Pour 1 cup milk into a large bowl. Add pumpkin, pudding mixes, and spices. Beat with a wire whisk until well mixed (mixture will be thick).

Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with remaining cool whip.

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