Creamy Pumpkin Pie

Ok I don't have step by step pictures. Give me a few weeks and if you really want them, it will have to wait for Thanksgiving. This is however a picture of the pie.





1 Cup canned pumpkin
½ Cup cold milk
1 5¼ oz. Pkg. vanilla instant pudding
1t. Pumpkin pie spice
2½ cups cool whip-thawed

1 graham cracker piecrust

Combine pumpkin, milk, pudding, & pumpkin pie spice in small bowl. Beat at lowest speed of mixer until well blended, about 1 minute. Fold in 2-½ cups cool whip (I use 3 ½ cups).Spoon into crust. Freeze until firm. About 4 hours. Top with remaining cool whip... Or just plop a spoonful on top of each pie.