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LIGHT AND CREAMY PUMPKIN PIE Recipe

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This recipe for LIGHT AND CREAMY PUMPKIN PIE is from Recipes Collected by Marian and Her Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c canned pumpkin
1 c cold milk
1 package (6-serving size) JELL-O® Vanilla Flavor Instant Pudding and Pie
Filling
1 t pumpkin pie spice
3½ c thawed BIRDS EYE® COOL WHIP® Whipped Topping
1 KEEBLER® Graham Cracker READY-CRUST® Brand pie crust
Directions:
Directions:
Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl. Beat at lowest speed of electric mixer until well blended, about 1 minute. Fold in 2½ cups of the whipped topping. Spoon into baked crust. Freeze until firm, about 4 hours. Top with remaining whipped cream.
Personal Notes:
Personal Notes:
This recipe looks like it was from a magazine; cut out and taped to index card.

 

 

 

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