1 c. canned pumpkin
1 (6 oz.) pkg. jello vanilla flavor instant pudding and pie filling
1 tsp. pumpkin pie spice
1/2 c. cold milk
3 1/2 c. thawed Birds Eye Cool Whip
1 graham cracker Ready-Crust

Combine pumpkin, milk, pie filling and pumpkin pie spice in a mixing bowl. Beat at lowest speed. Mix 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.