Easy Pumpkin Cream Pie
Make this pie in advance and garnish with ruby red raspberries and whipped cream right before serving for an eye-catching presentation.
1 (9-inch) graham cracker crust
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (6-ounce) package vanilla instant pudding and pie filling mix
1 cup milk
1 teaspoon pumpkin pie spice
2 cups frozen non-dairy whipped topping, thawed - divided use
1 cup fresh raspberries (optional)
- Combine pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping.
- Spoon into crust. Freeze for at least 4 hours or until firm.
- Let stand in refrigerator 1 hour before serving.
- Garnish with remaining whipped topping and raspberries. Serve immediately.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 290 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 6 g Cholesterol: 10 mg Sodium: 380 mg Carbohydrates: 42 g Dietary Fiber: 2 g Sugars: 30 g Protein: 4 g.
Recipe is the property of Nestlé® and Meals.com, used with permission.