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.


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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

Directions Step-By-Step

1
Bake pie crust in pre heated oven according to package directions, then cool until needed. I also used sugar free pudding mix.
2
In a medium size bowl, Add the pudding mix, milk, canned pumpkin and pumpkin spice and blend until smooth.
3
Then pour into cooled Pie Shell. Cover and refrigerate till firm.
4
Serve 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.
5
Please 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