1 c. canned pumpkin
1/2 c. cold milk
1 (6 serving) pkg. vanilla flavor instant pudding
1 tsp. pumpkin pie spice
3 1/2 c. (8 oz.) thawed Cool Whip
1 graham cracker pie crust

Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixer bowl. Blend with electric mixer at low speed for 1 minute. Fold in 2 1/2 cups of Cool Whip. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining Cool Whip.