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Easy Pumpkin Cream Pie

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

Recipe Ingredients:

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)

Cooking Directions:

  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.

Nutritional Information Per Serving (1/8 of recipe): Calories: 290 Calories from Fat: 100 Total Fat: 11 g Saturated Fat: 6 g Cholesterol: 10 mg Sodium: 380 mg Carbohydrates: 42 g Dietary Fiber: 2 g Sugars: 30 g Protein: 4 g.

Recipe is the property of Nestlé® and, used with permission.