Easy Pumpkin-Whip Pie

  1. Mix 1 cup milk and 1 pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing bowl with a whisk, for one minute. (Feel free to add a little tiny bit extra milk if it seems REALLY thick-but keep in mind, it's pie -- you want it to set rather firm.).
  2. Mix into bowl 1/2 15oz can of Pumpkin Pie Filling. (If you have just pumpkin in a can, you will might need to add premixed pumpkin spice seasoning; or add cinnamon, clove, and nutmeg, to taste. The pudding is already seasoned so you might find yourself pleased with the results as-is.) Whisk well, so it is evenly distributed and not clumpy.
  3. At this point you can do one of two things. If you want a simple two-layer pie, skip to step 4. If you want a three layer pie, spoon 3-4 generous spoonfulls of the Pumpkin/Pudding mixture into the Graham ready-crust and spread evenly. You want a relatively thin layer here.
  4. Add to your mixing bowl 1/2 of your Cool Whip tub, approx 4 oz, and mix with whisk. You don't have to be EXACT with this, because the leftovers will serve as topping; and you can't fit an entire half a tub on the top of the pie. So, be generous with this step. A little extra Cool Whip in the mix never hurt anybody.
  5. Now, take the Pumpkin/Pudding/Whip mixture and spoon it in to fill in the pie crust almost to the top.
  6. Use the remainder of your Cool Whip to make a topping for the pie. Smooth it with the back of your spoon. Sprinkle with a very light garnish of pumpkin spice seasoning, or cinnamon, nutmeg, clove, etc for a finished look.
  7. Let set in the fridge approximately 3 hours, or until firm.

pumpkin pie filling, graham cracker pie crust, pumpkin spice pudding, milk, pumpkin pie spice

Taken from www.food.com/recipe/easy-pumpkin-whip-pie-326161 (may not work)

Another recipe

Switch theme