Add pie filling mix and milk into bowl. Mix slowly until blended. Let sit for five minutes.
Blend in pumpkin and pumpkin pie spice.
Fold in Cool Whip until everything is well blended.
Pour into graham cracker crusts.
Chill for at least 4 hours.
Serve topped with whipped cream and pecans (optional).
Make this the day before to save time on Thanksgiving Day. It needs to chill for at least 4 hours but chilling overnight is great!Stir the mixture by hand rather than using a stand mixer or hand beater to keep it fluffy and creamy.Place extra whipped cream by the pie so people can add more when they’re serving themselves. Some people LOVE whipped cream while others just like a little.Make just one pie by reducing the ingredients to:
1 pkg (4 servings) instant vanilla pie filling
2/3 cup milk
1/2 can pumpkin
3/4 tsp pumpkin pie spice
1 cup Cool Whip
1 graham cracker crust
Follow all the same instructions, just do half. This should be the appropriate amount to fill one graham cracker crust.