Recipe: Pumpkin creme pie
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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