Fluffy Pumpkin Pie

INGREDIENTS:

1 c. canned pumpkin
1/2 c. milk
1 pkg. instant vanilla pudding
1 tsp. pumpkin pie spice
2 1/2 c. Cool Whip
Graham cracker pie crust

DIRECTIONS:

Mix pumpkin, milk, pudding and spice on low with electric mixer. When thoroughly mixed, fold in Cool Whip. Pour in crust and put in freezer for at least 4 hours. Spoon Cool Whip around edge when ready to serve. For a sugar free pie use sugar free pudding and sugar free prepared whipped topping.

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July 25th, 2006 by karan
Filed under: Pumpkin Pie Recipes |
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