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Make this pie in advance and garnish with ruby red raspberries and whipped cream right before serving for an eye-catching presentation.

Easy Pumpkin Cream Pie

1 (9-inch) graham cracker crust
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (6-ounce) package vanilla instant pudding and pie filling mix
1 cup milk
1 teaspoon pumpkin pie spice
2 cups frozen non-dairy whipped topping, thawed, divided use
1 cup 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.
2. Spoon into crust. Freeze for at least 4 hours or until firm.
3. Let stand in refrigerator 1 hour before serving.
4. Garnish with remaining whipped topping and raspberries. Serve immediately.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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