1 c. canned pumpkin
1/2 c. cold milk
1 pkg. sugar-free vanilla instant pie filling
1 tsp. pumpkin pie spice
3 1/2 c. prepared whipped topping
1 graham cracker pie crust

Combine pumpkin, milk, pie filling and pumpkin pie spice in small bowl. Beat at lowest speed of mixer until well blended, about 1 minute. Fold in 2 1/2 cups of whipped topping. Spoon into crust. Freeze until firm, 4 hours. Top with the rest of the whipped topping.