Easy Pumpkin Cream Pie
From peacekeeper0 16 years ago
- - to make
- Serves 8
This is such an easy finish to a meal! Make this pie in advance and garnish with ruby red raspberries and whipped cream right before serving for an eye-catching presentation.
Ingredients
- 1 9-inch (6 oz.) prepared graham crust shopping list
- 1 can (15 oz.) 100% Pure pumpkin shopping list
- 1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix shopping list
- 1 cup evaporated milk shopping list
- 1 teaspoon pumpkin pie spice shopping list
- 2 cups (about 6 oz.) frozen whipped topping, thawed, divided shopping list
- 1 cup fresh raspberries, (optional) shopping list
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.
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