FROZEN PUMPKIN CREAM PIE

1 cup cannned solid-pack pumpkin (not pie filling)
2/3 cup Karo Dark Corn Syrup
1/2 cup coarsely chopped walnuts
1 1/2 teaspoons pumpkin pie spice
2 cups (about 4 ounces) frozen whipped topping, thawed
1 (9-inch) prepared graham cracker crust
Additional whipped topping for garnish, optional

Combine pumpkin, corn syrup, walnuts, and pumpkin pie spice in a medium bowl. Fold in whipped topping. Spoon into crust.

Cover; freeze 3 to 4 hours or until firm. Let stand 15 minutes at room temperature before serving. If desired, garnish with additional whipped topping.

Source: Karo Syrup