1. Preheat oven to 350°.
2. Mix graham cracker crumbs and reduced-fat margarine with fork until well blended. Press into bottom of two 9 inch pie pans or one 15 x 22 inch pan.
3. Bake for 5-7 minutes at 350°. Cool while mixing next layer.
4. Beat softened reduced-fat cream cheese until very smooth. Beat in 2 tablespoons skim milk and Equal°. Stir in half of the carton of thawed reduced-calorie frozen whipped topping.
5. Spread on cooled graham cracker crust. Place in refrigerator while mixing next layer.
6. Pour skim milk into chilled bowl. Sprinkle both boxes of pudding mix on milk. Beat with wire whisk or mixer on low speed for 1-2 minutes until thick. Stir in pumpkin and spices.
7. Fold in remaining half carton of frozen whipped topping. Spread on cream cheese layer.
8. Chill for at least 1 hour.

Note: May be made the night before serving.

Cut into 16 pieces for serving. Refrigerate unused portions.