Easy Pumpkin Pie

Rose Mary Mogan

By
@cookinginillinois

With the up coming holidays fast approaching here is a quick, simple and easy recipe you may want to try. This is a quick recipe that is in my cookbook. It is diabetic friendly. I don't have a current picture, but I hope to add one real soon. If you like pumpkin pie, I think you will love this one, not just for it's simplicity, but for it's taste also. TRY IT, YOU JUST MAY LIKE IT.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8 depending on appetite
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

1
9 inch baked pie shell or graham cracker shell
2 pkg
1 ounce each sugar-free instant vanilla pudding
2 c
evaporated milk or milnot
1 c
canned pumpkin
1 tsp
pumpkin pie spice

Step-By-Step

1Bake pie crust in pre heated oven according to package directions, then cool until needed. I also used sugar free pudding mix.
2In a medium size bowl, Add the pudding mix, milk, canned pumpkin and pumpkin spice and blend until smooth.
3Then pour into cooled Pie Shell. Cover and refrigerate till firm.
4Serve with cool whip and a sprinkle of cinnamon if desired. Try adding a french vanilla pudding or butterscotch pudding for a different flavor, regular or sugar-free.
5Please note since this was Diabetic Friendly I topped it off with SUGAR FREE Cool Whip and Semi Sweet Chocolate shavings as a garnish.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy