Creamy Pumpkin Pie

1 graham cracker pie crust
1 c cold milk
1 14.5 oz can pumpkin
2 pkg (4 serving-size each) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 1/4 tsp pumpkin pie spice
1 8 oz tub Cool Whip, thawed, divided

Pour milk into large bowl. Add pumpkin, dry pudding mixes and spice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick). Gently stir in 1 1/2 c of the Cool Whip and place into pie crust. Refrigerate 4 hours or until set. Top with remaining Cool Whip right before serving.