| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Holidays- t, No-cook, Pies | 8 | Servings |
INGREDIENTS
| 1 | 8" or 9" graham cracker crust; unbaked | |
| 1 | c | Heavy cream |
| 1 | sm | Pkg vanilla instant pudding and pie filling; (3- 1/2 oz) |
| 1/2 | c | Milk |
| 1 | c | Pumpkin pie filling mix |
| Cinnamon; for garnish |
INSTRUCTIONS
1. With electric mixer on high speed, whip cream until stiff peaks form. Set aside. 2. In second bowl, add pudding mix; whisk in milk. 3. Stir in pumpkin pie filling, combining well. 4. Fold in whipped cream until no white streaks remain. 5. Spoon mixture into pie shell; sprinkle with cinnamon. 6. Refrigerate at least 2 hours. Variation: This pie can also be made in mini graham cracker crusts. Recipe by: LSS Files Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 28, 1998, converted by MM_Buster v2.0l.
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