1 c. pumpkin
1/2 c. condensed milk
1 box vanilla instant pudding & pie filling
1 tsp. pumpkin pie spice
8 oz. thawed Cool Whip
1 graham cracker crust

Combine pumpkin, milk, pudding mix and pumpkin pie spice. Blend on low speed for 1 minute. Fold in 2 1/2 cups of whipped cream. Spoon into crust. Freeze for 24 hours. Top with remaining whipped topping.