Simple Pumpkin Cream Pie

NGREDIENTS

* 1½ cups cold milk
* 1 (3.5 ounce) packages instant french vanilla pudding mix
* 1 (3.5 ounce) packages instant cheesecake pudding mix
* 1 cup canned pumpkin
* 1 teaspoon pumpkin pie spice
* 1 cup frozen whipped topping, thawed
* 1 (9 inch) pie crust, baked

DIRECTIONS

1. Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
2. Chill until set, about 3 hours.

Triple Layer Pumpkin Pie

I saw this one while in a store and really liked it. Hope you will too.

INGREDIENTS

* 2 cups cold milk
* 2 pkg. (4 serving size) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
* 1/4 teaspoon ground cinnamon
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
* 1 (6 ounce) HONEY MAID Graham Pie Crust
* 1/2 cup PLANTERS Pecan Halves
* 1 tablespoon honey


DIRECTIONS

1. Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1-1/2 cups onto bottom of crust.
2. Add 1-1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
3. Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.


Nutritional Information

Servings Per Recipe: 10
Amount Per Serving
Calories: 294

* Total Fat: 12.8g
* Cholesterol: 4mg
* Sodium: 421mg
* Total Carbs: 20.6g
* -Dietary Fiber: 0.9g
* Protein: 2.9g