Pumpkin Mousse Pie - cooking recipe

Ingredients

1 pkg. Jell-O vanilla instant pudding and pie filling
3/4 c. milk, room temperature
1/2 c. solid packed pumpkin
3/4 tsp. pumpkin pie spice
2 c. Cool Whip (1 small container), thawed
1 baked 9-inch pie shell, cooled

Preparation

Prepare pie filling mix as directed on package with milk. Blend in pumpkin, spice and 2 cups Cool Whip.
Spoon mixture into pie shell.
Chill at least 4 hours in refrigerator.
For extended period, pie holds better in freezer.
Put in refrigerator for 1 hour before serving.