Pumpkin Mousse Pie

Jolly mdfd30e- 1 pk Vanilla instant pudding and

--- pie filling mix; 4-serving size

3/4 cup Cold milk

1/2 cup Solid-pack pumpkin

3/4 teaspoon Pumpkin pie spice

3 1/2 cups Cool Whip -- thawed

1 9-Inch pie shell; baked -- cooled

Prepare pie filling as directed on package with 3/4 cup milk. Blend in pumpkin, spice and 2 cups Cool Whip. Spoon into pie shell. Chill at least 4 hours. Spread with remaining Cool Whip. Note. For variety, add 2/3 cup EACH pecans and chocolate chips to mixture before spooning into pie shell. Store leftover pie in refrigerator. Wis/Gramma, 8/25/95.
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