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SUBMITTED BY: Bobbie Gravley

Pumpkin Pie 

1 graham pie crust 

1 cup milk

1/2 cup pecan pieces 

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. nutmeg

2 pkg. (3.4 oz each) sugar-free vanilla instant pudding

1 tub (8 oz) whipped topping (low-fat), thawed 

Beat milk, pudding, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups of whipped topping. Spread into crust. 

Refrigerate at least 1 hour. Top with remaining whipped topping and pecans just before serving.

 

 

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