Creamy Pumpkin Pie
Jennifer
ingredients
- 1/2 cup cold milk
- 1 package (6-serving size) vanilla pudding mix
- 1 teaspoon pumpkin pie spice*
- 1 cup canned pumpkin
- 2 1/2 cups whipped topping, thawed
- 1 graham cracker pie crust
- May substitute for pumpkin pie spice:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
directions
In a large bowl, beat milk, pudding mix, and spice with wire whisk for 1 minute. mixture will be very thick. Whisk in pumpkin. Stir in whipped topping. Spread mixture in crust. Refrigerate at least 2 hours or until set. Store in refrigerator.
Source: Kraft Foods
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