(This is an old favorite that has been around for a long time)
2 (16 oz.) cans pumpkin
1 cup sugar
3 small packages instant vanilla pudding
2 tsp. vanilla
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg 1 (16 oz.) carton Cool Whip
2 graham cracker crusts
In a large mixing bowl, combine the pumpkin, sugar, vanilla pudding, vanilla, salt, cinnamon, and nutmeg until thoroughly blended. Then carefully fold in the Cool Whip and pour the pumpkin pie filling into the graham cracker pie crusts. Refrigerate until set.
Note: these pies also freeze well.