Easy Pumpkin Cream Pie

Make this Easy Pumpkin Cream Pie in advance and garnish with ruby red raspberries and whipped cream right before serving for an eye-catching presentation.

Prep: 5 min | Yield: 9 servings

Ingredients

• 1 (9 inch) prepared Graham cracker crust
• 1 (15 ounce) can Libby's® 100% Pure Pumpkin
• 1 (5.1 ounce) box vanilla instant pudding and pie filling mix
• 1 cup Nestlé® Carnation® Evaporated Milk
• 1 teaspoon pumpkin pie spice
• 2 cups frozen whipped topping, thawed, divided
• 1 cup fresh raspberries (optional)

Instructions

1. Combine pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended.
2. Fold in 1 1/2 cups whipped topping.
3. Spoon into crust.
4. Freeze for at least 4 hours or until firm.
5. Let stand in refrigerator for 1 hour before serving.
6. Garnish with remaining whipped topping and raspberries, if desired.
7. Serve immediately.

Nutrition

Per serving: Calories 260 Calories from fat 90 Total Fat 10g 16% Saturated Fat 5g 25% Cholesterol 10mg 3% Sodium 340mg 14% Carbohydrates 37g 12% Dietary Fiber 1g 5%

% Daily Value * Vitamin A 100% Vitamin C 2% Calcium 8% Iron 4% Sugars 26g Protein 1g

Percentage Daily Values are based on a 2000 calorie diet.

Attribution

Recipe and photo credit: Nestlé® and meals.com