Recipe for Creamy Pumpkin Pie

• 1/2 cups cold milk
• 1 cup canned pumpkin
• 1 pkg (6 serving size) vanilla instant pudding and pie filling
• 2 1/2 cups whipped topping
• 1 teaspoon pumpkin pie spice*
• 1 Graham pie crust

1. In large bowl beat milk, pudding mix and spice with wire wisk for 1 minute. (Mixture will be very thick) Whisk in Pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.

2. Garnish as desired. Store in refrigerator.

*Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground gloves in place of pumpkin pie spice.