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Light & Creamy Pumpkin Pie

By: Keebler® Ready Crust®

"Pumpkin pie is transformed into a light frozen dessert in this tasty recipe."

Rate/Review | Read Reviews (3)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup canned pumpkin
1/2 cup cold milk
1 (5.1 ounce) package vanilla flavor instant pudding & pie filling
1 teaspoon pumpkin pie spice*
1 (8 ounce) tub frozen non-dairy whipped topping, thawed, divided
1 Keebler® Ready Crust® Graham Pie Crust

Directions

In small mixing bowl beat pumpkin, milk, pudding mix and spice on low speed of electric mixer about 1 minute or until combined.
Fold in about two-thirds of whipped topping. Spread in crust. Freeze at least 4 hours or until firm.
Let stand at room temperature for 15 minutes before cutting. Garnish with remaining whipped topping. Store in freezer.

Footnotes

*NOTE: May substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
Click here to view nutritional analysis for this recipe.