Easy Pumpkin Cream Pie

1 (9-inch) (6 oz.) prepared graham crust
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix
1 cup CARNATION Evaporated Milk
1 teaspoon pumpkin pie spice
2 cups (about 6 oz.) frozen whipped topping, thawed, divided
1 cup fresh raspberries, (optional)

Combine pumpkin, pudding mix, 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 1 hour before serving. Garnish with remaining whipped topping and raspberries. Serve immediately.

Source: Nestle