Coconut-Pumpkin Pudding Pie

• 1 1/4 c. graham cracker crumbs
• 1/4 c. butter, melted
• 3/4 c. coconut, divided
• 1 pkg. vanilla flavor instant pudding
• 1/2 c. cold milk
• 1 can pumpkin
• 1 t. pumpkin pie spice
• 2 c. thawed Whipped topping, divided

1. 1. Heat oven to 350 degrees.
2. 2. Mix graham crumbs, butter and 1/2 c. coconut; press onto bottom and up side of 9 in. pie plate. Bake 8-10 min. or until lightly browned; cool completely.
3. 3. Beat pudding mix, milk, pumpkin and spice in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Pour into crust; top with remaining Cool Whip.
4. 4. Refrigerate 3 hrs. or until firm. Meanwhile, toast remaining coconut; cool.
5. 5. Sprinkle toasted coconut over pie just before serving.

graham cracker crumbs, butter, coconut, vanilla flavor, cold milk, pumpkin, pumpkin pie spice, topping

Taken from www.epicurious.com/recipes/member/views/coconut-pumpkin-pudding-pie-52556251 (may not work)