Easy Pumpkin Cream Pie Recipe

Easy Pumpkin Cream Pie Recipe

  • 1 (9 inch) graham cracker crust
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon pumpkin pie spice
  • 2 cups frozen non-dairy whipped topping
  • fresh raspberries (optional)
  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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