-Heather Jordan
1/2 C cold milk
1 pkg (6 serving size) vanilla flavor instant pudding and pie filling
1 t pumpkin pie spice
1 C canned pumpkin
2 1/2 C frozen non-dairy whipped topping, thawed
1 graham cracker pie crust
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.
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