1 c. canned pumpkin
1/2 c. cold milk
1 pkg. vanilla instant pudding filling
1 tsp. pumpkin pie spice
8 oz. Cool Whip
1 graham cracker crust

Combine pumpkin, milk, pie filling mix, and pumpkin pie spice in small mixer bowl. Beat at lowest speed until blended well. Fold in 2 1/2 cup Cool Whip. Freeze until firm about 4 hours. Top servings remaining Cool Whip.