Sunday, November 28, 2010

Pumpkin Cream Pie

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

1 comment:

Cami said...

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!