INGREDIENTS:
2 (3 1/2 oz.) pkgs. instant vanilla pudding and pie filling
1 1/3 c. cold milk
16 oz. can pumpkin
1 1/2 tsp. pumpkin pie spice
8 oz. frozen whipped topping thawed
9 inch pie shell, baked, cooled
Whipped cream for garnish, optional
DIRECTIONS:
Prepare filling mix using only 1 1/3 cup milk; blend in pumpkin, spice and whipped topping. Spoon into shell and freeze until firm, at least 4 hours. Garnish with whipped cream and let stand 20 minutes before serving. A good alternative to the traditional pumpkin pie.
July 25th, 2006 by karan
Filed under: Pumpkin Pie Recipes |
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Filed under: Pumpkin Pie Recipes |
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