Peerless Pumpkin Pie (serves 8)
Ingredients
1 9-inch pre-made graham cracker crust
1 15-ounce can of pumpkin filling
1 5-ounce package of instant vanilla pudding mix
1 cup milk
1 teaspoon pumpkin pie spice
2 cups frozen non-dairy whipped topping
Directions
In a large mixing bowl, combine the pumpkin filling, pudding mix, milk and pumpkin pie spice. Beat until blended (about 45-60 seconds). Fold in 1½ 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. If you'd like, garnish with fresh fruit (such as raspberries) or shaved chocolate.
*This is a braces-friendly recipe
Ingredients
1 9-inch pre-made graham cracker crust
1 15-ounce can of pumpkin filling
1 5-ounce package of instant vanilla pudding mix
1 cup milk
1 teaspoon pumpkin pie spice
2 cups frozen non-dairy whipped topping
Directions
In a large mixing bowl, combine the pumpkin filling, pudding mix, milk and pumpkin pie spice. Beat until blended (about 45-60 seconds). Fold in 1½ 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. If you'd like, garnish with fresh fruit (such as raspberries) or shaved chocolate.
*This is a braces-friendly recipe
