Creamy Pumpkin Pie...

1/2 cup 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 frozen non-dairy whipped topping, thawed
1 graham pie crust

In large bowl, beat milk, pudding mix and spice with wire whisk for one minute. (Mixture will be very thick) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least two hours or until set. Store in refrigerator.