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Pumpkin Cream Pie




Source of Recipe


Lori Bakes GFCF from All Recipes Newsletter


Recipe Introduction


This pie is so easy to make. Vanilla pudding, pumpkin puree, spices, milk sub and whipped topping are combined and beaten with an electric mixer until light and fluffy. The filling is then poured into a prepared crust and chilled for
several hours. Serve it with whipped cream and a sprinkling of chopped pecans.


List of Ingredients




2 cups cold milk sub
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

Recipe



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.

Chill until set, about 3 hours.

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NB from Lori, reduce milk to 12 oz when using a milk sub and make sure your milk is icy cold.