Pumpkin Crunch Cream Pie
rec.food.cooking/Rich Bails (1995)

3/4 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
2/3 cup almonds (optional)
3 1/2 cups Cool Whip
1 graham cracker pie crust
3/4 cup milk, cold
1 package instant vanilla pie filling

Put the pie crust in refrigerator to cool. Pour the milk in with the pie filling. Beat 1 minute. Let stand for 5 minutes. Blend in the pumpkin, spice, almonds, and 2 cups of the whipped topping. Spoon it into the pie crust. Chill 4 hours. Put the other 1 1/2 cups whipped topping on the chilled pie. Serve.