1/2 c. cold milk
1 T. pumpkin pie spice
1 c. canned pumpkin, not filling
1 small pkg vanilla or pumpkin spice instant pudding
8 oz. whipped topping, thawed
1 graham cracker crust
Whisk together milk and spice. Add pumpkin and stir well. Add dry pudding mix. Stir in half the whipped topping. Spread in crust. Top with remaining topping. Refrigerate at least 3 hours before serving.
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