Creamy Pumpkin Pie
1/2 cup Cold milk (whole works best)
1 pkg. (6-oz. serving size) Vanilla flavor instant pudding & pie filling
1 tsp. Pumpkin pie spice *
1 cup Canned pumpkin
2 1/2 cups Frozen non-dairy whipped topping, thawed
1 Graham cracker pie crust (8 or 9″)
In large bowl beat milk (or if you have a bowl with a seal – shake) for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired. You might want to put pillows of whipped topping on and sprinkle pumpkin pie spice lightly on the pillows or top with Halloween candy.
Store in refrigerator.
Yield 8 servings.
*NOTE: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkn pie spice.
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