1 c. pumpkin
1/2 c. skim milk
1 (6 serving size) pkg. sugar-free vanilla instant pudding
1 tsp. pumpkin pie spice
3 1/2 c. light whipped topping
1 graham cracker pie crust

Combine pumpkin, milk, pie filling mix and pie spices in small mixing bowl with an electric mixer, beat at lowest speed 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. Yield: 6 to 8 servings.