"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Creamy Pumpkin Pie, by Danielle Moreland, is from Moreland Family Recipes ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Danielle Moreland Added: Thursday, September 13, 2007
1/2 c. cold Milk 1 6oz. package vanilla flavored instant pudding 1 tsp. Pumpkin Pie Spice 1 c. canned pumpkin 2 1/2 c. Cool Whip, thawed (measure exact or pie will be runny) 1 Graham Cracker Pie Crust
In large bowl beat milk, pudding mix and pumpkin pie spice with wire whisk for 1 min. Mixture will be very thick. Whisk in pumpkin. Stir in Cool Whip spread in crust. Refrigerates for 2 hours before serving.
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