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.
If you enjoyed this article, please consider sharing it!
