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

Mix pumpkin, milk, pie filling mix 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 Cool Whip. Spoon into crust. Freeze until firm which will be about 4 hours.