Pumpkin Mousse Pie with Hawaj

1 1/4 cups cold fat-free milk
1 package (4-serving size) vanilla fat-free, sugar-free instant pudding & pie filling
1 tablespoon Hawaj Coffee Spice
1 cup canned pumpkin
1 (8oz.) frozen reduced fat-non-dairy dairy whipped topping, thawed and divided
1 Graham Cracker Reduced Fat  Pie Crust

In a large bowl beat milk, pudding and Hawaj Coffee Spice with a wire whisk for 1 1/2 minutes. Whisk in pumpkin. Fold in half if the whipped topping. Spread into crust.

Garnish pie with remaining whipped topping, or top each slice with a dollop of whipped topping when serving.

Refrigerate at least 2 hours or longer before slicing.