Once Cool Whip has thawed, mix together Pumpkin, Pumpkin Pie Spice, Cool Whip, and 2 boxes of dry Vanilla Pudding Mix.
Pour mixture into Graham Cracker Pie Crust, replace the lid that came with the crust onto the pie, and freeze for 2 – 3 hours before serving, so it can firm up.
After 2 – 3 hours, remove from freezer, slice, top with whip cream, and sprinkle a dash of Pumpkin Pie Spice on top! YUM!