POUR milk into large bowl. Add pudding mix and pumpkin pie spice. Beat with wire whisk for 1 minute (mixture will be very thick). Add in pumpkin with wire whisk; stir in whipped topping. Pour pumpkin mixture into pie crust.
REFRIGERATE for 2 hours or until set. Garnish with additional whipped topping, if desired.
NOTE: * May substitute 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger and 1/8 tsp. ground cloves in place of pumpkin pie spice.
Recipe and photo courtesy of the KELLOGG® Company
®, TM, © 2005 Kellogg NA Co.
- Serving Size
1/8 servings of recipe
- Calories from Fat
* Percent Daily Values are based on a 2000 calorie diet.
% Daily Value *
- Total Fat
- Saturated Fat
- Dietary Fiber
- Vitamin A
- Vitamin C