Directions:

In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of crust.

Pour 1 cup milk into a second bowl. Stir in pumpkin, pudding mix and spices. Beat with wire whisk until well blended (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set.

Serve each slice drizzled with caramel topping, chopped nuts and a dollop of whipped topping.