Pumpkin Cream Pie

• 1 tub cool whip, thawed (extra creamy or regular, it doesn't matter which.)
• 1 deep dish crust- I recommend a pastry crust (pre-baked), but can also use a graham cracker crust.
• 2 cups cold milk (whole or 2% is recommended, just NOT skim)
• 2 pkgs (3 1/2 oz. each) instant pudding or pudding pie mix. It calls for vanilla, but I think french vanilla or white chocolate or a combo of each tastes better.
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice

1. Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl.
2. Beat at lowest speed of an electric mixer for about 1 minute.
3. Pour filling into cooled pie shell.
4. Chill until set, about 3 hours.

cool whip, i, cold milk, pkgs, pumpkin puree, pumpkin pie spice

Taken from cookpad.com/us/recipes/487640-pumpkin-cream-pie (may not work)