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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


  1. Blend vanilla pudding and milk with mixer.
  2. Add in pumpkin and pumpkin pie spice.
  3. Fold in Cool Whip. Blend well.
  4. Pour into 2 (8-inch) baked shells.
  5. Chill for 4 hours.
  6. Frost with Cool Whip before serving.

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