Submitted by Luella McBride
2 pkg (3 ¾ oz) instant vanilla pudding
1½ cup milk
1½ tsp pumpkin pie spice
1-16 oz can pumpkin, divided
4 cups (9 oz containter) Cool Whip topping, thawed
1 pie crust
Pecans, optional
Add pudding mix to milk in mixing bowl; beat on low just until blended, about 30 seconds. Blend in pumpkin, spices, and 2 cups Cool Whip. Pour into pie crust. Chill until set, at least 4 hours. Garnish with remaining Cool Whip and pecans.
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