Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 T. milk
1 T. sugar
1 1/2 c. whipped topping, thawed
1 graham cracker crust, store bought or homemade
3/4 c. cold milk
2 (4 serving size) pkgs instant vanilla or pumpkin pudding & pie filling
2 t. pumpkin pie spice
15 oz. can pumpkin puree, pie filling

Combine cream cheese, 1 T. milk, and sugar. Stir in whipped topping. Spread in crust. Beat 3/4 c. milk, pudding mix and spice together for 1 minute. Add pumpkin. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours until set. Garnish if desired. Store in refrigerator.