Pumpkin Pie


1 1/2 cupsmilk
1 package(4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 teaspoonspumpkin pie spice*
1 cup
1 tub(8 oz.) frozen non-dairy whipped topping, thawed
1 cupchopped pecans
1/2 cupcanned pumpkin
1Keebler® Ready Crust® Graham Pie Crust


1. In medium bowl beat milk, pudding mix and spice with wire whisk for 1 minute. Set aside. Chop cookies.

2. Fold cookies, whipped topping, pecans and pumpkin into pudding. Spread in crust. Freeze at least 6 hours or until firm.

3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

*NOTE: May substitute 1 teaspoon cinnamon, 3/4 teaspoon ginger and 1/4 teaspoon cloves for the pumpkin pie spice.

This version of pumpkin pie folds bits of gingersnaps, pecans, whipped topping and canned pumpkin into spiced vanilla pudding.

Prep Time: 10 minutes
Total Time: 385 minutes
Servings: 8

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Pumpkin Pie