Easy Pumpkin Pie - cooking recipe

Ingredients

1 (15 oz.) can pure pumpkin
1 (5.1 oz.) pkg. vanilla instant pudding and pie filling
1 c. milk
1 tsp. pumpkin pie spice
2 c. frozen nondairy whipped topping, thawed and divided
1 prepared 9-inch graham cracker crust
fresh raspberries (optional)

Preparation

Combine pumpkin, pudding mix, milk and spice in large mixing bowl.
Beat for 1 minute or until well blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped topping. If desired, add raspberries. Serve immediately.