Cool And Creamy Pumpkin Pie - cooking recipe

Ingredients

2 c. pumpkin (16 oz. can)
1 (12 oz.) carton nondairy whipped topping, thawed
1 (4 serving size) box instant vanilla pudding
1 tsp. pumpkin pie spice
1 (6 oz.) graham cracker pie crust

Preparation

In a large mixing bowl, combine pumpkin, 1/2 carton whipped topping, pudding mix and spice.
Beat at low speed until well blended, 1 to 2 minutes.
Spread into crust. Top with remaining whipped topping. Quick chill in freezer for 10 minutes or until ready to serve. Dust with additional spice, if desired.