Whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Stir in chocolate chips, pumpkin and pie spice.  Fold in 2 cups whipped topping.  Spoon onto crust.  Refrigerate for 4 hours or until set.  Spread with remaining whipped topping and garnish with almonds and chocolate curls if desired.  I made this with pureed pumpkin that Tim and Cat made.