16 graham crackers
1/4 c. sugar
1/4 c. softened butter

FILLING:

1 (3 1/2 oz.) instant vanilla pudding
2/3 c. milk
1 c. canned pumpkin
3/4 tsp. pumpkin pie spice
1 tbsp. sugar
1 c. whipped topping

Crust: Blend crackers, sugar and butter until crumbly. Press mixture firmly and evenly in a 9 inch pan. Bake at 375 degree oven for 8 minutes.

Filling: Add 1 package (3 1/2 ounce) instant vanilla pudding. Mix to 2/3 cup milk in a bowl for about 30 seconds. Just until blended.

Blend in: 3/4 tsp. pumpkin pie spice 1 tbsp. sugar 1 c. whipped topping

Pour into pie shell and chill about 2 hours. Garnish with remaining whipped topping.