Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | 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 |
\N \N | Cinnamon; for garnish |
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.