Easiest No Bake Pumpkin Pie
- 1 8" or 9" graham cracker
- -crust; unbaked
- 1 c Heavy cream
- 1 sm Pkg vanilla instant pudding
- -and pie filling; (3- 1/2
- -oz)
- 1/2 c Milk
- 1 c Pumpkin pie filling mix
- Cinnamon; for garnish
1. With electric mixer on high speed, whip cream until stiff peaks form.
Set aside.
2. In second bowl, add pudding mix; whisk in milk.
3. Stir in pumpkin pie filling, combining well.
4. Fold in whipped cream until no white streaks remain.
5. Spoon mixture into pie shell; sprinkle with cinnamon.
6. Refrigerate at least 2 hours.
Variation: This pie can also be made in mini graham cracker crusts.
Recipe by: LSS Files
Posted to JEWISH-FOOD digest by Linda Shapiro on Oct 28,
1998, converted by MM_Buster v2.0l.
Set aside.
2. In second bowl, add pudding mix; whisk in milk.
3. Stir in pumpkin pie filling, combining well.
4. Fold in whipped cream until no white streaks remain.
5. Spoon mixture into pie shell; sprinkle with cinnamon.
6. Refrigerate at least 2 hours.
Variation: This pie can also be made in mini graham cracker crusts.
Recipe by: LSS Files
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
