Mix cream cheese, 1 tbsp. milk and sugar with wire whisk until smooth. Gently stir in whipped cream. Spread on to the bottom of the pie crust.
Pour 1 cup cold milk into mixing bowl. Add package of pudding to the milk and mix until thick. Let stand for a couple minutes. Stir in the can of pumpkin. Add spices; mix well. Spread this layer over the cream cheese layer. Refrigerate for at least 2 hours before serving.
For 9x13" pan, use whole container whipped cream and 6 oz. cream cheese.