Mix cream cheese, 1 tbsp milk, and splenda with wire wisk until smooth. Gently stir in whipped topping. spread on the bottom of crust. Pour 1 cup milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refridgerate at least 2 hours. Garnish with remaining whipped topping.