This pie goes together in about 10 minutes. It will need to refrigerate for about 2 hours.
1/2 cup cold milk
1 pkg (6 serving size) vanilla instant pudding & pie filling mix
1 tsp pumpkin pie spice*
1 cup canned pumpkin (not pumpkin pie mix)
2 1/2 cups frozen whipped topping, thawed
1 Graham cracker pie crust
In a large bowl, beat the milk, pudding mix and spice together with a wire whisk for 1 minute or until very thick. Whisk the pumpkin into the mixture. Gently stir in the whipped topping. Spread the mixture into the pie crust and refrigerate until set, about 2 hours. Serve topped with whipped cream sprinkled with cinnamon.
*If you do not have pumpkin pie spice, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.
1 pkg (6 serving size) vanilla instant pudding & pie filling mix
1 tsp pumpkin pie spice*
1 cup canned pumpkin (not pumpkin pie mix)
2 1/2 cups frozen whipped topping, thawed
1 Graham cracker pie crust
In a large bowl, beat the milk, pudding mix and spice together with a wire whisk for 1 minute or until very thick. Whisk the pumpkin into the mixture. Gently stir in the whipped topping. Spread the mixture into the pie crust and refrigerate until set, about 2 hours. Serve topped with whipped cream sprinkled with cinnamon.
*If you do not have pumpkin pie spice, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.
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