## Instructions
1. In a large mixing bowl, combine the pumpkin puree, instant vanilla pudding mix, pumpkin pie spice, and milk.
2. Beat with an electric mixer on medium speed until smooth and well combined, about 2-3 minutes.
3. Gently fold in 1 cup of the thawed whipped topping until no streaks remain.
4. Pour the pumpkin mixture into the graham cracker pie crust, spreading evenly.
5. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until thoroughly chilled and set. For best results, chill overnight.
6. Before serving, garnish with additional whipped topping, if desired.
## Short Tips
* For an extra festive touch, sprinkle a pinch of cinnamon or nutmeg on top of the whipped topping before serving.
* Make sure your instant pudding mix is *instant* and not cook-and-serve, as this will affect the pie’s set.
* If you’re feeling adventurous, you can make your own graham cracker crust for an even fresher taste!
* Store any leftover pie in the refrigerator, covered, for up to 3-4 days.
