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Creamy pumpkin Pie
- 1/2 Cup milk
- 1 Large Pkg vanilla Instant Pudding
- 1 Tsp pumpkin pie spice
- 1 Cup Canned pumpkin
- 2 1/2 Cups Frozen Non Dairy Whipped Topping, Thawed
- 1 Graham Pie Crust
In Bowl, Beat milk, Pudding Mix And Spice For 1 minutes. Whisk in pumpkin. Stir in Whipped Topping. Spread in Crust. Refrigerate 2 Hours or Until Set. Garnish With whipped cream And Sprinkle With cinnamon. Makes 8 Servings.*
I used a whole can of pumpkin. And I also made a cream cheese layer to put on bottom.
Mix 8 oz. cream cheese, 2 T. milk, 2 T. sugar, and 1 to 2 cups of Cool Whip. Spread on crust. This might be enough to make two pies.