1 c. canned pumpkin
1/2 c. cold milk
1 (6 serving) pkg. vanilla instant pudding and pie filling
1 tsp. pumpkin pie spice
1 (8 oz.) container Cool Whip
1 graham cracker "ready crust" pie crust

Combine pumpkin, milk, pie filling, milk, and pumpkin pie spice in small mixer bowl. Beat at lowest speed of electric mixer until well blended, about 1 minute. Fold in 2 1/2 cups of Cool Whip. Spoon into crust. Freeze until firm, about 4 hours. Top servings with remaining Cool Whip.