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Pudding and whipped topping -- the perfect combination to make your "easy" creamy pumpkin pie.

Creamy Pumpkin Pie

1/2 cup cold milk
1 (6-serving size) package vanilla flavor instant pudding & pie filling
1 teaspoon pumpkin pie spice *
1 cup LIBBY'S® 100% Pure Pumpkin
2 1/2 cups frozen whipped topping, thawed
1 (6 ounce) KEEBLER® READY CRUST® Graham Cracker Pie Crust
Whipped topping (optional)

1. POUR milk into large bowl. Add pudding mix and pumpkin pie spice. Beat with wire whisk for 1 minute (mixture will be very thick). Add in pumpkin with wire whisk; stir in whipped topping. Pour pumpkin mixture into pie crust.
2. REFRIGERATE for 2 hours or until set. Garnish with additional whipped topping, if desired.

Makes 8 to 10 servings.

Estimated Times: Preparation - 30 min | Cooking - 45 min | Cooling Time - 2 hrs cooling |

* May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.

Recipe and photograph courtesy of the KELLOGG® Company.

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