2 pkg. vanilla instant pudding
1 1/3 c. milk
2 c. pumpkin
1 1/2 tsp. pumpkin pie spice
9 oz. Cool Whip

Make graham cracker crust, line a 9 x 13 inch pan with crumbs. Add milk to pudding mix. When thoroughly blended add pumpkin, spice and 2 cups Cool Whip. Spread on top of crust and add remaining Cool Whip on top. Chill overnight.