Creamy Pumpkin Pie

1/2 cup cold milk
1 pkg (6-serving size) vanilla flavor instant pudding and pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups thawed, whipped topping
1 Graham Crumb Pie crust

In large bowl beat milk, pudding and spice with wire whisk for 1 minute (mixture will be very thick). Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 ours or until set.

Garnish as desired (whipped topping sprinkled with cinnamon).

Serves 8.