1 c. canned pumpkin
1/2 c. cold milk
1 pkg. (6 serving size) Jello vanilla instant pudding
1 tsp. pumpkin pie spice
3 1/2 c. thawed Bird's Eye Cool Whip Topping
1 graham cracker crust

Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small bowl. Beat at lowest speed of electric mixer until well blended, about 1 minute. Fold in 2 1/2 cups of topping. Spoon into crust. Refrigerate until firm (can put in freezer) about 4 hours. Top with remaining whipped topping.