Frosty Pumpkin Pie
1 pkg. vanilla instant pudding and pie filling
1 can pumpkin (16 oz.)
1 cup milk
½ tea. ginger
½ tea. cinnamon
½ tea. nutmeg
1 cup cool whip or dream whip, prepared
Graham cracker crust
Combine pie filling mix, pumpkin, milk and spices in a bowl. Mix slowly with electric mixer until just blended, about 1 minute. Fold in whipped topping. Spoon into pie crust and freeze for 4 hours or over night. Let stand at room temperature for 30 minutes before serving. Garnish with whipped topping.
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