Step 3
Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add remaining spice and dry pudding mix; beat until blended. Gradually beat in milk; spread over crust. Top with
Cool Whip, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container at room temperature until ready to use.