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Fluffy Pumpkin Pie Recipe

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This recipe for Fluffy Pumpkin Pie is from That One's a Keeper!, 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:  
15 oz. Libby’s 100% Pure Pumpkin can
6.8 oz. Jell-O Vanilla Instant Pudding Mix {2 boxes, 3.4 oz. each}
8 oz. Cool Whip
1 tsp. Pumpkin Pie Spice
1 Graham Cracker Pie Crust
Directions:
Directions:
Thaw Cool Whip in refrigerator for 4 hours.

Once Cool Whip has thawed, mix together pumpkin, pumpkin pie spice, Cool Whip, and 2 boxes of dry Vanilla Pudding Mix until completely blended. Don't overmix.

Pour mixture into Graham Cracker Pie Crust, replace the lid that came with the crust onto the pie, and refrigerate for 3-5 hours before serving, so it can firm up. If you're in a hurry, stick it in the freezer, but watch it or it will freeze. It's good that way too!

Once firm, remove from refrigerator, slice, top with whipped cream, and sprinkle a dash of Pumpkin Pie Spice on top!

DELISH!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
takes a while because of the chilling. I'd recommend making it the day before.

 

 

 

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