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Easy Pumpkin Pie Recipe


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     Easy Pumpkin Pie

Category   Desserts - Breads
Sub Category   None
Servings   8

1 - 9 inch pre-made graham cracker crust
1 - 15 oz can of pumpkin pie filling
1 - 5 oz package of instant vanilla pudding mix
1 cup milk
1 tsp pumpkin peie spice
2 cups frozen non dairy whipped topping

In a large mixing bowl, combine the pumpkin filling, pudding mix, milk and pumpkin pie spice. Beat until blended (about 1 minute) Fold in 1 1/2 cups of the whipped topping. Spoon the pumpkin mixture into the graham cracker crust. Place the pie in the freezer for two hours or until firm. Move the pie from the freezer to the refrigerator; store there for another hour before serving. Top the pie with the remaining whipped topping.
Serving Suggestions
If you'd like, garnish with fresh fruite such as raspberrries or shaved chocolate.

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