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Easy Pumpkin Cream Pie

  • 875calories

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Source: cooksrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 (9-inch) graham cracker crust

  2. 1 (15-ounce) can LIBBY'S 100% Pure Pumpkin

  3. 1 (6-ounce) package vanilla instant pudding and pie filling mix

  4. 1 cup milk

  5. 1 teaspoon pumpkin pie spice

  6. 2 cups frozen non-dairy whipped topping, thawed - divided use

  7. 1 cup fresh raspberries,

Instructions Jump to Ingredients ↑

  1. 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.

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