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Pumpkin Cream Pie
This is a suuuuper late Thanksgiving post, or an alternate Christmas dessert post, but it’s fabulous easy way to do a non-traditional pumpkin pie.
Ingredients:
 2 cups milk
 2 (3.5 ounce) packages instant vanilla pudding mix
 1 cup canned pumpkin
 1 teaspoon pumpkin pie spice
 1 cup whipped cream
 1 (9 inch) graham cracker pie crust
Pecans (optional)
Instructions:
 Combine milk, pudding mix, pumpkin, spices, and  whipped cream in a bowl.  Beat with a mixer till equally combined, about a minute.  Pour filling into pie crust.
 Place in refrigerator until set, about 3 hours. 
Notes:
I placed a little extra whipped cream on the top of mine with a sprinkle of pumpkin pie spice.
Pecans go wonderfully with this and make a nice decorative addition.

Pumpkin Cream Pie

This is a suuuuper late Thanksgiving post, or an alternate Christmas dessert post, but it’s fabulous easy way to do a non-traditional pumpkin pie.

Ingredients:

  • 2 cups milk
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 cup whipped cream
  • 1 (9 inch) graham cracker pie crust
  • Pecans (optional)

Instructions:

  1. Combine milk, pudding mix, pumpkin, spices, and whipped cream in a bowl. Beat with a mixer till equally combined, about a minute. Pour filling into pie crust.
  2. Place in refrigerator until set, about 3 hours.

Notes:

  • I placed a little extra whipped cream on the top of mine with a sprinkle of pumpkin pie spice.
  • Pecans go wonderfully with this and make a nice decorative addition.