Pumpkin creme pie

Ingredients:

• 1 9-inch (6 ounces) prepared graham cracker crust
• 1 can (15 ounces) pure pumpkin pie
• 1 package (5.1 ounces) vanilla instant pudding/pie filling mix
• 1 cup evaporated milk
• 1 teaspoon pumpkin pie spice
• 2 cups (about 6 ounces) frozen whipped topping, thawed
• 1 cup fresh raspberries (optional)

Directions:
COMBINE pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining whipped topping and raspberries, if desired. Serve immediately.

Courtesy of Family Features