Ingredients
- 1 9-inch (6 oz.) prepared cookie crust (gingersnap, Nilla wafer or graham cracker)
- 1 can (15 oz.) pumpkin puree
- 1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix
- 1 cup evaporated milk
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups frozen whipped topping, thawed
- Whole pecans for garnish
- Whipped topping for garnish
Directions
Add pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat till combined and add pumpkin. Blend until well mixed. Fold in whipped topping. Pour into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with whipped topping and pecans, if desired. Serve immediately.
Adapted from this recipe at verybestbaking.com
Adapted from this recipe at verybestbaking.com
1 comment:
This pie looks so good! I used to hate pumpkin pies. I think it's this pregnancy, because I crave them all the time now.
Oh, it was Kings that was closing down in town. Not really a dollar store but they had a lot of dollar items. I think they are gone now. So sad.
Cami
Fun Blog!
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