Ingredients & Directions
1 8″ or 9″ graham cracker
-crust; unbaked
1 c Heavy cream
1 sm Pkg vanilla instant pudding
-and pie filling; (3- 1/2
-oz)
1/2 c Milk
1 c Pumpkin pie filling mix
Cinnamon; for garnish
1. With electric mixer on high speed, whip cream until stiff peaks form.
Set aside.
2. In second bowl, add pudding mix; whisk in milk.
3. Stir in pumpkin pie filling, combining well.
4. Fold in whipped cream until no white streaks remain.
5. Spoon mixture into pie shell; sprinkle with cinnamon.
6. Refrigerate at least 2 hours.
Variation: This pie can also be made in mini graham cracker crusts.
Yields
8 Servings