Side Pannel
Light Pumpkin Cream Pie
Light Pumpkin Cream Pie
- Recipe Submitted by maryjosh on 11/16/2016
Ingredients List
- 1 pre-baked pie crust
- 3.4 ounce pumpkin flavored instant pudding mix
- 1 cup skim milk
- 8 ounces Cool Whip (lite is okay)
- chopped walnuts, pecans, or chocolate for topping
Directions
Whisk together the pudding mix and milk. Allow to thicken (takes about 5 minutes).
Fold in half of the Cool Whip and mix until fully incorporated. Spoon into the pre-baked pie shell.
Spread remaining Cool Whip on top of the pie filling. Top with chopped nuts or chocolate.
The longer the pie chills the better it will cut (I would give it at least an hour in the fridge or half an hour in the freezer if possible), but you can really serve it immediately if you wanted to.
Fold in half of the Cool Whip and mix until fully incorporated. Spoon into the pre-baked pie shell.
Spread remaining Cool Whip on top of the pie filling. Top with chopped nuts or chocolate.
The longer the pie chills the better it will cut (I would give it at least an hour in the fridge or half an hour in the freezer if possible), but you can really serve it immediately if you wanted to.
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