Ingredients
- 2 x (3 3/4 ounce) pkgs. vanilla instant pudding
- 1 1/3 c. lowfat milk
- 1 x (16 ounce.) can pumpkin
- 1 1/2 tsp pumpkin pie spice
- 4 c. whipped topping (9 ounce. container)
- 1 x baked 9 inch pie crust, cooled
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Instant Pumpkin Pie
Servings: 1
Directions
- Add in pudding mix to lowfat milk and beat on lowest speed just till blended; about 30 seconds. Blend in pumpkin, spice, and 2 c. of whipped topping. Pour into pie shell. Refrigeratetill set; at least 4 hrs. Garnish with remaining whipped topping.
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