Easy Pumpkin Cream Pie

Put a spin on the classic with a pumpkin cream pie this Thanksgiving.


| November/December 2011


If you want to throw a twist on tradition, try Easy Pumpkin Cream Pie. It has all the flavors of the season wrapped up in a cool, creamy dessert.

MAIN ARTICLE:
Pumpkin Desserts
 

Easy Pumpkin Cream Pie

1 can (15 ounces) Libby’s 100-Percent Pure Pumpkin
1 package (5.1 ounces) instant vanilla pudding and pie filling mix
1 cup evaporated milk
1 teaspoon pumpkin pie spice
2 cups frozen whipped topping, thawed, divided
1 9-inch prepared graham cracker crust
1 cup fresh raspberries, optional

In large bowl, beat pumpkin, pudding mix, evaporated milk and pumpkin pie spice until blended, about 1 minute. Fold in 1 1⁄2 cups whipped topping.



Spoon mixture into crust and freeze for at least 4 hours, or until firm.

Let stand in refrigerator for 1 hour before serving. Top with remaining whipped topping and raspberries, if desired. Serve immediately. Yields 8 servings.







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