1 can pumpkin
2 cups cool whip
1 teaspoon pumpkin pie spice
1 package cheesecake pudding
1 9 inch pie crust (ready to eat)
Combine pumpkin, coolwhip and pumpkin pie spice until well mixed. Add dry pudding and continue to mix until thick. Add to pie crust and refrigerate (atleast 2 hours) until ready to serve.
