No-Bake Pumpkin Butterscotch Pie

And here's the pie recipe:
8 oz CoolWhip-thawed
1 c canned (I used squash from our garden)
3.4 oz pkg instant butterscotch pudding mix
1/4 c brown sugar
1 t pumpkin pie spice
2 T brewed coffee
9 " graham cracker crust
Stir together Cool Whip, pumpkin & dry pudding mix. Add br.sugar, spice & coffee. Stir well to mix. (I added more cool whip than called for) Spoon into crust. Refrigerate for at least 2 hrs before serving. I made my crust out of crushed ginger snaps & butter.