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    Pumpkin Crunch Cream Pie


    Source of Recipe


    Internet

    List of Ingredients




    3/4 teaspoon pumpkin pie spice
    1/2 cup pumpkin puree
    2/3 cup almonds (optional)
    3 1/2 cups Cool Whip
    1 graham cracker pie crust
    3/4 cup milk, cold
    1 package instant vanilla pie filling

    Put the pie crust in refrigerator to cool. Pour the milk in with the pie filling. Beat 1 minute. Let stand for 5 minutes. Blend in the pumpkin, spice, almonds, and 2 cups of the whipped topping. Spoon it into the pie crust. Chill 4 hours. Put the other 1 1/2 cups whipped topping on the chilled pie. Serve.

    Recipe
 

 

 

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