Creamy Pumpkin Pie
Rate this recipe 4/5 (1 Votes)
- 1/2-cup cold milk
- 1-6 serving size vanilla INSTANT pudding
- 1-tsp. pumpkin pie spice (or 1/2-tsp. cinnamon,1/4-tsp. ginger& 1/8-tsp. cloves )
- 1-cup canned pumpkin
- 2-1/2-cups Cool-Whip, thawed
- Pie crust of choice
In a large bowl, beat milk & pudding, add spices, mix with a whisk for one minute.
Whisk in pumpkin. Stir in Cool -Whip.
Spread in crust. Refrigerate at least 2-hours.