Creamy Pumpkin Pie Recipe

• 1 c. canned pumpkin
• 1/2 c. cool lowfat milk
• 1 (6 serving size) pkg. Jello vanilla flavor instant pudding
• 1 teaspoon pumpkin pie spice
• 8 ounce. thawed Cold Whip
• 1 Keebler ready graham cracker crust

1. Combine pumpkin, lowfat milk, pudding mix, and spice in small bowl.
2. Blend with a wire whisk or possibly beater on low speed for 1 minute.
3. Mix in 3/4 container of whipped topping.
4. Pour mix in crust.
5. Freeze for 4 hrs.
6. Serve partially frzn.
7. Top with remaining Cold Whip sprinkled with cinnamon.

pumpkin, cool lowfat milk, jello vanilla, pumpkin pie spice, graham cracker crust

Taken from cookeatshare.com/recipes/creamy-pumpkin-pie-35295 (may not work)