Easy Pumpkin Cream Pie
Combine pumpkin, pudding mix, milk, and pumpkin spice in large mixing bowl and beat for 1 minute or until blended. Fold in 1 1/2 ups of the whipped topping. Spoon into crust. Freeze at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped cream and raspberries.