Pumpkin Cream Pie - cooking recipe

Ingredients

1 c. canned pumpkin
1/2 c. cold milk
1 (6 oz.) box vanilla instant pudding and pie filling
1 tsp. pumpkin pie spice
3 1/2 c. Cool Whip topping, thawed
1 Keebler ready crust shell

Preparation

In a small bowl, combine pumpkin pudding mix and pumpkin spice.
Blend with a wire whisk or electric mixer on low speed for 1 minute.
Fold in 2 1/2 cups of the Cool Whip.
Spoon into crust. Freeze until firm (about 4 hours).
Top with remaining Cool Whip.