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Pumpkin Spice Cream Pie

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Ingredients

  • 1 - 15 oz. can pure Pumpkin
  • 1 large cheesecake instant pudding mix
  • 1 cup evaporated milk
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 c whipped topping

Instructions

  • Mix together pumpkin, pudding mix, milk and spices till well combined. Fold in the whipped topping.
  • Scoop mixture into cooled pie crust and freeze for at least 2 hours and up to 2 days. Thaw 1 hour before serving. Top with more whipped topping and pecans, if desired.