Creamy Pumpkin Pie

1/2 C. cold milk
1 package (6-serving size) vanilla instant pudding
1 t. pumpkin pie spice
1 C. solid pack pumpkin
2-1/2 C. frozen whipped topping, thawed
1 prepared graham cracker crust

In a large bowl, beat milk, pudding mix & spice with wire whisk for 1 minute (mixture will be thick). Whisk in pumpkin; stir in whipped topping. Spread in crust & refrigerate at least 2 hours or overnight until set. Garnish as desired; store in refrigerator.

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