Pumpkin Cream Pie

Name: Pumpkin Cream Pie
Ingredients: 1 tub cool whip, thawed (extra creamy or regular, it doesn't matter which.); 1 deep dish crust- I recommend a pastry crust (pre-baked), but can also use a graham cracker crust.; 2 cups cold milk (whole or 2% is recommended, just NOT skim); 2 pkgs (3 1/2 oz. each) instant pudding or pudding pie mix. It calls for vanilla, but I think french vanilla or white chocolate or a combo of each tastes better.; 1 cup pumpkin puree; 1 tsp pumpkin pie spice

6 ingredients

4 steps

Ingredients

1 tub cool whip, thawed (extra creamy or regular, it doesn't matter which.)
1 deep dish crust- I recommend a pastry crust (pre-baked), but can also use a graham cracker crust.
2 cups cold milk (whole or 2% is recommended, just NOT skim)
2 pkgs (3 1/2 oz. each) instant pudding or pudding pie mix. It calls for vanilla, but I think french vanilla or white chocolate or a combo of each tastes better.
1 cup pumpkin puree
1 tsp pumpkin pie spice

Directions

1

Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl.
2

Beat at lowest speed of an electric mixer for about 1 minute.
3

Pour filling into cooled pie shell.
4

Chill until set, about 3 hours.