2 (16 oz.) cans pumpkin
3 sm. pkg. instant vanilla pudding
2 tsp. vanilla
1 tsp. salt
1 c. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1 (16 oz.) carton Cool Whip

Mix pumpkin and sugar until completely dissolved. Add all ingredients except Cool Whip. Mix thoroughly. Then fold in Cool Whip. Pour into 2 prepared baked pie shells. Cover with Cool Whip. Refrigerate overnight. Graham Cracker Crumb Pie Crusts may be used instead of baked pie shells.