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Tuesday, Nov. 11, 2008

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Easy Pumpkin Cream Pie

By Loretto J. Hulse, Herald staff writer

The cover of the Food & Wine section Nov. 12 will feature some new appetizer recipes from Pillsbury. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Easy Pumpkin Cream Pie

Ingredients

1 (15-ounce) can 100 percent pure pumpkin (puree)

1 (5.1-ounce) package instant vanilla pudding and pie filling mix

1 cup milk

1 teaspoon pumpkin pie spice

2 cups frozen nondairy whipped topping, thawed

1 (9-inch) prepared graham cracker crust

1 cup fresh raspberries, (optional)

Instructions

Combine pumpkin, pudding mix, milk and pumpkin pie spice in a large mixer bowl; beat 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm.

Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped topping and raspberries. Serve immediately. Makes 8 servings.

Nestle, www.verybestbaking.com



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