Easiest no bake pumpkin pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8\" or 9\" graham cracker crust; unbaked | |
| 1 | cup | Heavy cream |
| 1 | small | Pkg vanilla instant pudding and pie filling; (3- 1/2 oz) |
| ½ | cup | Milk |
| 1 | cup | Pumpkin pie filling mix |
| Cinnamon; for garnish | ||
Directions
1. With electric mixer on high speed, whip cream until stiff peaks form.
Set aside.
2. In second bowl, add pudding mix; whisk in milk.
3. Stir in pumpkin pie filling, combining well.
4. Fold in whipped cream until no white streaks remain.
5. Spoon mixture into pie shell; sprinkle with cinnamon.
6. Refrigerate at least 2 hours.
Variation: This pie can also be made in mini graham cracker crusts.
Recipe by: LSS Files
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Oct 28, 1998, converted by MM_Buster v2.0l.