Light And Creamy Pumpkin Pie - cooking recipe

Ingredients

1 c. canned pumpkin
1 (6 serving) pkg. Jell-O vanilla flavor instant pudding and pie filling
1 Keebler graham cracker Ready-Crust brand pie crust
1/2 c. cold milk
1 tsp. pumpkin pie spice
3 1/2 c. thawed Birds Eye Cool Whip whipped topping

Preparation

Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl; beat at lowest speed of electric mixer until well blended, about 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 cream.