Quick Pumpkin Pie - cooking recipe

Ingredients

baked 8-inch pie shell
1 (12 oz.) container whipped topping
1 (3 oz.) pkg. vanilla instant pudding mix
2/3 c. milk
1 c. cooked pumpkin
3/4 tsp. pumpkin pie spice

Preparation

Mix all ingredients slowly, reserving 1/2 of whipped topping for pie topping.
Refrigerate at least 2 hours.