1 pkg. (4 serving size) vanilla pudding pie filling
3/4 c. cold milk
1/2 c. solid pack pumpkin
3/4 tsp. pumpkin pie spice
2 c. Cool Whip nondairy, thawed
1 baked 9 inch pie shell

Prepare filling with 3/4 cup cold milk as on package directions. Blend in pumpkin and spice, to Cool Whip. Spoon into pie shell. Chill 4 hours before serving. Top with Cool whip, store in refrigerator.

For variety, add 2/3 cup each of chopped pecans and chocolate chips before spooning into pie shell.