Easiest no bake pumpkin pie

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.

Similar recipes