Easy Pumpkin Cream Pie - cooking recipe

Ingredients

1 9 inch graham cracker crust
1 cup milk
1 3/4 cups (15 ounce can) pumpkin
1 teaspoon pumpkin pie spice
1 package vanilla instant pudding
2 cups cool whip

Preparation

In a large mixer bowl, combine the pumpkin, pudding mix, milk, and pumpkin pie spice; beat for 1 minute or until blended.
Fold in 1 1/2 cups of the cool whip.
Spoon into crust.
Freeze for 4 hours.
Unthaw for 1 hour before serving.
Garnish with remaining cool whip.