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Pumpkin Crunch Cream Pie rec.food.cooking/Rich Bails (1995)
3/4 teaspoon pumpkin pie spice 1/2 cup pumpkin puree 2/3 cup almonds (optional) 3 1/2 cups Cool Whip 1 graham cracker pie crust 3/4 cup milk, cold 1 package instant vanilla pie filling
Put the pie crust in refrigerator to cool. Pour the milk in with the pie filling. Beat 1 minute. Let stand for 5 minutes. Blend in the pumpkin, spice, almonds, and 2 cups of the whipped topping. Spoon it into the pie crust. Chill 4 hours. Put the other 1 1/2 cups whipped topping on the chilled pie. Serve.
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