Recipe: Pumpkin creme pie

From staff and wire reports
October 28, 2011 at 8:58 am  | Mobile Reader | Pring this storyPrint 

Recipe: Pumpkin creme pie
Family Features
Courtesy of Family Features


1 9-inch (6 ounces) prepared graham cracker crust

1 can (15 ounces) pure pumpkin pie

1 package (5.1 ounces) vanilla instant pudding/pie filling mix

1 cup evaporated milk

1 teaspoon pumpkin pie spice

2 cups (about 6 ounces) frozen whipped topping, thawed

1 cup fresh raspberries (optional)



COMBINE pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator for 1 hour before serving. Garnish with remaining whipped topping and raspberries, if desired. Serve immediately.

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