I wish I could give credit to whoever's recipe this is, but there is no name on it.
1 - 9" (6 oz) graham cracker crust
1 Can (15 oz) Pumpkin Pie Filling
1 package (5.1 oz) Vanilla instant pudding and pie filling
1 cup evaporated milk
1 teaspoon pumpkin pie spice
2 cups whipped topping (cool whip)
Combine pumpkin, pudding mix, evaporated milk and pumpkin pie spice in a large bowl for 1 minute or until well blended.
Fold in 2 cups of whipped topping.
Spoon into crust.
Freeze for atleast 4 hours or until firm.
Let stand in refrigerator for 1 hour before serving.
Top with whipped cream if desired.
Seriously EASY PEASY!! And SO YUMMY!
Here is my picture of the finished pie. Sorry my pictures suck, I am usually trying to chase an almost 2 year old at the same time