Shelly's Recipe

CREAMY PUMPKIN PIE

Category: Pies - Cream and Custard

1/2 cup cold milk
1 (6 oz) pkg vanilla instant pudding mix
1 tsp pumpkin pie spice*
1 cup canned pumpkin
2 1/2 cups frozen whipped topping
1 graham cracker pie crust

In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.

*Note: May substitute 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/2 tsp ground cloves in place of pumpkin pie spice.