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

Combine pumpkin, milk, vanilla pudding and pumpkin pie spice in small mixing bowl. Beat at lowest speed with electric until well blended (about 1 minute). Fold in 2 1/2 cups of whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping.