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.

Courtesy of Family Features

Be the first to comment

Leave a Reply

Your email address will not be published.