Creamy Pumpkin Pie
1/2 cup cold milk
1 pkg (6 serving size) vanilla instant pudding and
pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups frozen non dairy whipped topping, thawed
1 ready-made graham cracker pie crust
In a large bowl beat milk, pudding mix and spice with wire whisk for 1 minute.
Whisk in pumpkin, Stir in whipped topping. Spread in crust. Refrigerate at
least 2 hours. Garnish as desired with more whipped topping and a sprinkle
of the pumpkin pie spice.