Monday, October 31, 2005

Pumpkin Cream Pie © 1981

1 package (6-serving size) Jell-O instant pudding and pie filling, vanilla flavor
1 can (16 oz.) pumpkin
1 cup milk
1 teaspoon pumpkin pie spice*
1 container (4 oz.) Cool Whip non-dairy whipped topping, thawed
1 prepared 9-inch graham cracker crumb crust

*Or use 1/4 teaspoon each nutmeg and ginger and 1/2 teaspoon cinnamon.

1. Combine pie filling mix, pumpkin, milk and spices in bowl. Mix slowly with electric mixer or rotary beater just until blended, about 1 minute.
2. Fold in whipped topping.
3. Spoon into crust. Freeze until firm, at least 4 hours or overnight; let stand at room temperature about 30 minutes before cutting. Garnish with additional whipped topping, if desired.

Mmmm... in Minutes


Blogger Luka said...

that DOES sound yummy! :)

6:32 PM  
Blogger Kirkkitsch said...

Doesn't it?!! I totally agree. I love me some pumpkin pie and this one looks like something even I couldn't screw up! Bring on the pie!

Thanks for taking the time to comment! :)

10:13 PM  

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