Jen's Pumpkin Mousse Pie

1 package vanilla instant pudding and pie filling
3/4 cup cold milk
1/2 cup pumpkin
3/4 teaspoon pumpkin pie spice
3 1/2 cups cool whip
1 baked 9 inch pie shell

Prepare pie filling mix as directed on package with 34/ cup milk.  Blend in pumpkin spice and 2 cups whipped topping.  Spoon into pie shell.  Chill at least 4 hours.  Spread with remaining whipped topping.  Store leftover pie in refrigerator.  For variety, add 2/3 cup chopped pecans.