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Pumpkin Chiffon Pie
- 2 small packages vanilla sugar-free instant pudding
- 1 1/2 cups milk
- 1 small can pumpkin
- 2 teaspoons pumpkin pie spice
- 2 cups Cool Whip
- Blend vanilla pudding and milk with mixer.
- Add in pumpkin and pumpkin pie spice.
- Fold in Cool Whip. Blend well.
- Pour into 2 (8-inch) baked shells.
- Chill for 4 hours.
- Frost with Cool Whip before serving.