Recipe: Instant Pumpkin Pie (using pudding mix, no bake, make ahead)

INSTANT PUMPKIN PIE

"This is light, nice and fluffy (3- or 4-inches high), easy to make, and delicious. Has been a "requested" item at our holiday gatherings for over ten years. Enjoy!" - Wynona

2 pkg. (3 3/4 oz. each) vanilla flavored instant pudding/pie filling
1 1/2 cups milk
1 (16 oz.) can pumpkin puree (unsweetened)
1 1/2 tsp. pumpkin pie spice
4 cups (one 9-oz. container) Cool Whip non-dairy topping, divided use
1 baked (9-inch) pie shell or graham cracker crust, cooled
Pecan halves (or chopped work just as well...maybe not as pretty), for garnish

In large bowl, add pudding mix to milk. Mix slowly with rotary beater or lowest speed of electric mixer (I actually use a wire whisk) until just blended - about 30 seconds.

Blend in pumpkin, pumpkin pie spice and 2 cups of the whipped topping. Pour into pie shell. Chill at least 4 hours.

Garnish with pecans and remaining whipped topping.

Source: Wynona Keathley, 1994