1 c. canned pumpkin
1 (6 serve) pkg. vanilla instant pudding
3 1/2 c. thawed whipped topping
1/2 c. cold milk
1 tsp. pumpkin pie spice
1 graham cracker crust

Combine pumpkin, spice, vanilla pudding, milk in a small bowl and beat at lowest speed on mixer about 1 minute or until well blended. Fold in 2 1/2 cups of the whipped topping. Spoon into crust and freeze for about 4 hours until frozen or firm. Top with the remaining cup of topping. Serves 6-8.