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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is such an easy finish to a meal! Make this pie in advance and garnish with ruby red raspberries and whipped cream right before serving for an eye-catching presentation. Ingredients:
1 9-inch (6 oz.) prepared graham crust |
1 can (15 oz.) 100% pure pumpkin |
1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix |
1 cup evaporated milk |
1 teaspoon pumpkin pie spice |
2 cups (about 6 oz.) frozen whipped topping, thawed, divided |
1 cup fresh raspberries, (optional) |
Directions:
1. pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping.
2. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving.
3. Garnish with remaining whipped topping and raspberries. Serve immediately.
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