Light and Creamy Pumpkin Pie
Community Recipe from
- 1 can(s) pumpkin
- 1/2 cup(s) cold milk
- 1 package(s) vanilla pudding and pie filling (6 oz)
- 3 1/2 cup(s) Cool Whip
- 1 Kebler Graham Cracker Ready Pie crust
- Combine pumpkin, milk, pie filling mix and pumpkin pie spice in a small mixer bowl. Bat at lowest speed of electric mixer until well blended, about 1 minute. Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping.
This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note
Light and Creamy Pumpkin Pie Recipe at a Glance
- COURSE: Pies/Pastries