Ingredients

1 1/4 c. graham cracker crumbs

1/4 c. butter, melted

3/4 c. coconut, divided

1 pkg. vanilla flavor instant pudding

1/2 c. cold milk

1 can pumpkin

1 t. pumpkin pie spice

2 c. thawed Whipped topping, divided

Preparation

  1. Heat oven to 350 degrees.
  2. Mix graham crumbs, butter and 1/2 c. coconut; press onto bottom and up side of 9 in. pie plate. Bake 8-10 min. or until lightly browned; cool completely.
  3. Beat pudding mix, milk, pumpkin and spice in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Pour into crust; top with remaining Cool Whip.
  4. Refrigerate 3 hrs. or until firm. Meanwhile, toast remaining coconut; cool.
  5. Sprinkle toasted coconut over pie just before serving.