Creamy Pumpkin Pie

1/2 cup cold milk
1 package (6 serving size) vanilla flavor instant pudding & pie filling
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups frozen non-dairy whipped topping thawed
1 Keeble Ready Crust Graham Pie Crust

In a large bowl beat milk, pudding mix and spice with wire for 1 minute. (Mixture will be very thick.) Whish in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator. Makes 8 servings.

Quick and easy!

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