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| 3/4 Cup | Milk, (cold) |
| 1 Pkg. | Instant Vanilla Pie Filling |
| 2 Cups | Solid Pumpkin |
| 3/4 Tsp. | Pumpkin Pie Spice |
| 2/3 Cup | Almonds (Optional) |
| 3 1/2 Cups | Cool Whip Topping |
| 1 | Graham Cracker Pie Crust |
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| 1. |
Use a graham cracker pie crust. Put in refrigerator to cool. |
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| 2. |
Mix together the milk and the pie filling. Beat for 1 minute. Let stand for 5 minutes. |
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| 3. |
Blend in the pumpkin, spice, almonds, and 2 cups of the whipped topping. Spoon it into the pie crust. Chill for 4 hours. |
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| 4. |
Put the other 1 1/2 cups whipped topping on the chilled pie. Serve cold. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pies
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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