Easy Pumpkin Cream Pie
Author: Nancy Judd
Ingredients
1 9-inch prepared graham crust or baked pie crust
1 can (15-oz.) Libby's pure pumpkin
1 pkg. (5.1 oz.) vanilla instant pudding/pie filling mix
1 cup Nestle Carnation evaporated milk
1 teaspoon pumpkin pie spice
2 cups (about 6 oz.) frozen whipping topping, thawed, divided
Directions
Combine pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for one minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Chill for at least four hours or until firm. Garnish with remaining whipped topping.
Recipes
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