Easiest No Bake Pumpkin Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: 8" or 9" graham cracker crust, unbaked
1 cup: Heavy cream,
1 small: Pkg vanilla instant pudding and pie filling, (3- 1/2 oz)
1/2 cup: Milk,
1 cup: Pumpkin pie filling mix,
Cinnamon, for garnish
Directions:
1. With electric mixer on high speed, whip cream until stiff peaks form.
Set aside.
2. In second bowl, add pudding mix; whisk in milk.
3. Stir in pumpkin pie filling, combining well.
4. Fold in whipped cream until no white streaks remain.
5. Spoon mixture into pie shell; sprinkle with cinnamon.
6. Refrigerate at least 2 hours.
Variation: This pie can also be made in mini graham cracker crusts.
Recipe by: LSS Files
Posted to JEWISH-FOOD digest by Linda Shapiro on Oct 28,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Set aside.
2. In second bowl, add pudding mix; whisk in milk.
3. Stir in pumpkin pie filling, combining well.
4. Fold in whipped cream until no white streaks remain.
5. Spoon mixture into pie shell; sprinkle with cinnamon.
6. Refrigerate at least 2 hours.
Variation: This pie can also be made in mini graham cracker crusts.
Recipe by: LSS Files
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
Source from luhu.jp