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Print this Recipe    Creamy Pumpkin Pie

Creamy Pumpkin Pie

1 cup canned pumpkin
1/2 cup cold milk
1 package (6-serving size) vanilla flavor instant pudding and pie filling
1 teaspoon pumpkin pie spice
3 1/2 cups (8 oz.) thawed Cool Whip
1 graham cracker pie crust

Combine pumpkin, milk, pudding mix and pumpkin pie spice in small
mixer bowl. Blend with wire whisk or electric mixer (low speed)
for one minute. Fold in 2 1/2 cups of the whipped topping. Spoon
into crust. Freeze until firm, about 4 hours. Top with remaining
whipped topping.

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