How to make it

  • pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping.
  • Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving.
  • Garnish with remaining whipped topping and raspberries. Serve immediately.

Reviews & Comments 2

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  • maryo 11 years ago
    Will be trying this, it looks delish!
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  • judypatterson 11 years ago
    I will try this one . My grandson loves pumpkin pies.
    Was this review helpful? Yes Flag

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