Joyce'S No Bake Pumpkin Chiffon Pie - cooking recipe

Ingredients

1 (6 ounce) package instant vanilla pudding
1 cup milk
1 (15 ounce) can pumpkin
36 ounces Cool Whip (large container)
1 1/2 teaspoons pumpkin pie spice
pie shell

Preparation

In a large bowl, using a mixer, blend together the instant pudding, milk, can of pumpkin and the cool whip.
Pour the mixture into a pre-baked pie shell (even graham cracker work well) and sprinkle the top with the pumpkin pie spice.
Refrigerate at least 3 hours before serving.