Pumpkin Cream Pie - cooking recipe

Ingredients

1 prepared 9-inch graham cracker crust
1 (15 ounce) can pumpkin puree
1 (5 1/8 ounce) package instant vanilla pudding
1 cup cold milk
1 teaspoon pumpkin pie spice
1 1/2 cups Cool Whip

Preparation

Combine pumpkin, pudding, milk and pumpkin pie spice in large bowl until smooth.
Fold in Cool Whip.
Spoon into crust.
Freeze for at least 4 hours.
Let stand in refrigerator 1 hour before serving.
(I've been impatient, and just chilled in fridge for 1 hour without freezing and it's still good!).