3/4 c. cold milk
1 (4 oz.) pkg. Jello instant vanilla
1/2 c. solid pack of pumpkin or fresh
3/4 tsp. pumpkin spice
2/3 c. chopped almonds
2/3 c. semi-sweet chocolate chips
3 1/2 c. Cool Whip
1 pie crust

Bake pie crust. Pour milk into bowl; add pie filling. Beat until blended, mixture will be thin. Let stand 5 minutes. Blend in pumpkin spice, almonds, chips, and cup of Cool Whip. Spoon into pie crust. Chill 4 hours before serving. Spread remaining Cool Whip topping.