Chiffon Pumpkin Pie - cooking recipe

Ingredients

2 pkg. (3 3/4 oz.) Jell-O instant vanilla pudding
1 1/3 c. milk
1 can (16 oz.) pumpkin
1 1/2 tsp. pumpkin pie spice
4 c. Cool Whip, thawed
1 baked (9-inch) pie shell or graham cracker crust
pecan halves

Preparation

Add pie filling to milk and beat slowly until well blended. Blend in pumpkin spice and 2 cups whipped topping.
Pour into pie shell and chill until set.
Garnish with whipped topping and pecans.