- 1 cup canned pumpkin
- 1/2 cup cold milk
- 1 (5.1 ounce) package vanilla flavor instant pudding & pie filling
- 1 teaspoon pumpkin pie spice
- 1 (8 ounce) tub frozen non-dairy whipped topping, thawed, divided
- 1 Keebler® Ready Crust® Graham Pie Crust
- In small mixing bowl beat pumpkin, milk, pudding mix and spice on low speed of electric mixer about 1 minute or until combined.
- Fold in about two-thirds of whipped topping. Spread in crust. Freeze at least 4 hours or until firm.
- Let stand at room temperature for 15 minutes before cutting. Garnish with remaining whipped topping. Store in freezer.