Bake pie crust until browned and allow to cool. Mix together pumpkin, allspice, cloves, cinnamon, 1 cup milk and pudding mixes. Mix well. Combine 1 tablespoon milk, 1 tablespoon sugar and softened cream cheese. Stir until smooth and add 1½ cups cool whip. Spread cream mixture in bottom of prepared cooled crust. Spread pumpkin mixture over cheese mixture. Top with remaining cool whip. Chill for several hours before serving.