1 pkg. (6 serving size) Jello instant vanilla pudding
1 (16 oz.) can pumpkin
1 c. milk
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1 c. Cool Whip
Baked pie crust

Combine pie filling (pumpkin), pudding, milk and spices in a bowl. Mix until blended. Fold in Cool Whip. Spoon into pie crust. Freeze. Let stand 30 minutes before cutting. Garnish with additional whipped topping.