Serves: 8
Total Calories: 278
1. In small mixing bowl beat pumpkin, milk, pudding mix and spice on low speed of electric mixer about 1 minute or until combined.
2. Fold in about two-thirds of whipped topping. Spread in crust. Freeze at least 4 hours or until firm.
3. Let stand at room temperature for 15 minutes before cutting. Garnish with remaining whipped topping. Store in freezer.
*NOTE: May substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
This Light & Creamy Pumpkin Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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