1 c. milk
1 can solid pack pumpkin
1 (5 1/4 oz.) pkg. instant vanilla pudding
1 tsp. pumpkin pie spice
1 (4 oz.) carton non-dairy whipped topping
1 prepared 9 inch cookie crumb pie crust, made with ginger snaps or graham crackers

In medium bowl, combine milk, pumpkin, pudding mix, and pumpkin pie spice. Mix slowly with electric beater just until blended, about 1 minute. Fold in whipped topping. Spoon into crust. Freeze until firm, at least 4 hours or overnight. Let stand in refrigerator 1 hour before serving. Makes 8 servings.