In a large bowl, 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 of whipped topping.
Spoon into crust. Refrigerate for 4 hours or until set.
Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.