We lifted this from the fall newsletter of 2014.  There is no attribution, so we don’t know who’s responsible for this recipe. Let us know if you try it and how it turns out!

  • 1⁄2 cup cold milk
  • 1 package (6 servings) vanilla instant pudding/pie filling
  • 1 teaspoon pumpkin pie spice (substitute 1⁄2 tsp cinnamon)
  • 1 cup canned pumpkin
  • 2 1⁄2 cups non-dairy whipped topping
  • 1 piecrust

Combine milk, pudding mix, and spice and whisk for 60 seconds. Add pumpkin and whisk; add whipped topping and whisk again. Spread mixture in pre-made crust. Refrigerate 2 hours, garnish as desired

The featured photo for this post: “Pumpkin Field” by AcrylicArtist is licensed under CC BY 2.0