Cool And Creamy Pumpkin Pie - cooking recipe

Ingredients

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

Preparation

In large mixer 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 Cool Whip.
Quick chill in freezer, 10 to 15 minutes, until ready to serve.
Refrigerate leftovers.