Pumpkin Cream Pie Recipe
- 2 cups cold milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 cup frozen whipped topping, thawed
- 1 (9 inch) pie crust, baked
step 1: Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
step 2: Chill until set, about 3 hours.