Light And Creamy Pumpkin Pie - cooking recipe

Ingredients

1 c. canned pumpkin
1/2 c. cold milk
1 pkg. (6 serving size) instant vanilla pudding
1 tsp. pumpkin pie spice
3 1/2 c. thawed Cool Whip
1 graham cracker crust

Preparation

Combine pumpkin, milk, pudding mix and pie spice in a small bowl.
Beat at low speed until blended, about 1 minute.
Fold in 2 1/2 cups of Cool Whip.
Spoon into crust.
Refrigerate until firm, about 4 hours.
Use remaining Cool Whip on top, if desired.