Creamy Pumpkin Pie - cooking recipe

Ingredients

1 c. canned pumpkin
1/2 c. cold milk
1 pkg. (6 servings) jello vanilla instant pudding and pie filling
1 tsp. pumpkin pie spice
3 1/2 c. (8 oz.) thawed Cool Whip whipped topping
1 Keebler ready crust (graham cracker)

Preparation

Combine pumpkin, milk, pudding mix and pumpkin pie spice in small mixer bowl.
Blend with electric mixer on low speed for 1 minute.
Fold in 2 1/2 cups of the whipped topping.
Spoon into crust.
Freeze until firm, about 4 hours.
Top with remaining whipped topping.