 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This light, fluffy version of traditional pumpkin pie makes a nice alternative to its heavier cousin, especially if you live in a warm climate! Ingredients:
one 15 ounce can pumpkin (i like libby's brand best) |
3/4 cup milk |
1 teaspoon pumpkin pie spice (see note) |
one 4 ounce package instant vanilla pudding |
1 cup cool whip, divided |
one 6 ounce graham cracker ready crust |
2 tablespoons chopped pecans |
Directions:
1. In a large mixing bowl, combine pumpkin, milk, and spice. Add pudding and mix until well blended, about 1 minute. Blend in 1/4 cup Cool Whip. Spread mixture evenly in ready crust. Spread remaining 3/4 C. Cool Whip (more if desired) over pumpkin mixture and sprinkle with chopped nuts. Refrigerate several hours before serving.
2. Note: Homemade Pumpkin Pie Spice
3. 1/2 teaspoon ground cinnamon
4. 1/4 teaspoon ground ginger
5. 1/8 teaspoon ground nutmeg
6. 1/8 teaspoonn ground cloves
7. Mix together to make 1 teaspoon of spice. Double for 2 teaspoons. Store in an airtight container.
|
|