Coconut-Pumpkin Pudding Pie

Ingredients

• 0.3 cup butter melted
• 15 oz pumpkin canned
• 0.8 cup baker's angel flake coconut divided
• 1.3 cups graham cracker crumbs 
• 3.4 oz jell-o vanilla flavor pudding instant
• 0.5 cup milk cold
• 1 tsp pumpkin pie spice 
• 2 cups cool whip whipped topping divided thawed

Equipment

• bowl
• oven
• whisk

Directions

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