1 c. canned pumpkin
1/2 c. cold milk
1 (6 serving) pkg. Jello vanilla instant pudding
1 tsp. pumpkin pie spice
3 1/2 c. thawed Bird's Eye Cool Whip
1 Keebler graham cracker ready-crust

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