Monday, October 31, 2011

Light & Creamy Pumpkin Pie

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It's that time of year.... Pumpkin Season!!!! Here's another easy pumpkin recipe.  It tastes like pumpkin ice cream, delicious! 

Light & Creamy Pumpkin Pie

What you'll need:
1 cup canned pumpkin
1/2 cup cold milk
1 package (6-serving size) vanilla flavor instant pudding & pie filling
1 teaspoon pumpkin pie spice*
1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided
1 Keebler® Ready Crust® Graham Pie Crust
1. In small mixing bowl beat pumpkin, milk, pudding mix and spice on low speed of   electric mixer about 1 minute or until combined.

*NOTE: May substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.

2. Fold in about two-thirds of whipped topping. Spread in crust. Freeze at least 4 hours or until firm.

 3. Let stand at room temperature for 15 minutes before cutting. Store in freezer.

Optional: Garnish with remaining whipped topping.

This recipe is brought to you buy my sweet boyfriend!  He's quite the chef!!

Happy Halloween from Southern Color!

Part Time House Wife

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