1 c. canned pumpkin
1/2 c. milk
1 pkg. instant vanilla pudding
1 tsp. pumpkin pie spice
2 1/2 c. Cool Whip
Graham cracker pie crust

Mix pumpkin, milk, pudding and spice on low with electric mixer. When thoroughly mixed, fold in Cool Whip. Pour in crust and put in freezer for at least 4 hours. Spoon Cool Whip around edge when ready to serve. For a sugar free pie use sugar free pudding and sugar free prepared whipped topping.