2/3 c. milk
1 c. cooked pumpkin
1 (3 oz.) pkg. instant pudding
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. whipped topping

Mix milk and pumpkin. Beat in pudding and spices. Fold in whipped topping. Spoon into baked graham cracker crust. Chill in refrigerator. Top with additional whipped topping.