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