1 pie shell
1 c. sugar
1 c. milk
1 sm. can pumpkin
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
3 eggs, beaten

TOPPING:

3/4 c. milk
1 pkg. instant vanilla pudding
1/2 c. pumpkin
3/4 tsp. pumpkin pie spice
1 c. Cool Whip

Preheat oven to 425 degrees. Combine all ingredients and mix well. Pour into pie shell. Bake at 425 degrees for 15 minutes then 350 degrees for 45 minutes or until knife comes out clean. Let cool.

TOPPING: Pour milk into mixing bowl. Add pudding, beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Blend in pumpkin and spice, then Cool Whip. Spread over cool pie. Refrigerate. Serve with whipped cream around edges or a squirt on top.