2 (3 1/2 oz. each) pkg. Jello brand vanilla instant pudding and pie filling
1 1/3 c. milk
1 1/2 tsp. pumpkin spice
1 (16 oz.) can pumpkin
4 c. Cool Whip (1 9-oz. container)
1 baked 9 inch pie shell or graham cracker crust

Add pie filling to milk in a bowl. Mix slowly with rotary beater at lowest speed until blended. Blend in pumpkin, spice, and 2 cups whipped topping. Pour into pie shell. Chill at least 4 hours. Top with remaining Cool Whip.