Ingredients:
1/2 cup cold milk
1 (4 5/8 ounce) packages vanilla flavor instant pudding and pie filling mix ( 6-serving size)
1 teaspoon pumpkin pie spice ( see note *)
1 cup Libby’s canned pumpkin
2 1/2 cups frozen non-dairy topping, thawed
9 inches keebler graham cracker crust
Directions:
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
Whisk in Libby’s 100% pure pumpkin.
Stir in whipped topping. Spread in crust.
Refrigerate at least 2 hours or until set. Garnish as desired.
*Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
Servings: 8
Time preparation: 10 min.
Time total: 130 min.