2 cups solid pack pumpkin 2 large packages (6 serving size) instant vanilla pudding mix 1 cup milk 2 teaspoons pumpkin pie spice 2 containers (8ounce size) Cool Whip 2 graham cracker pie crusts
In large mixer bowl, mix the pumpkin, pudding, milk and spice. Mix well. Then fold in one container of Cool Whip. Pour into pie crusts and put the other container of Cool Whip on top of pies. Put in freezer at least 2 hours before serving.
They freeze well and I usually keep one in the freezer to serve when having unexpected company.
I purchase ready made crust and turn the liners up-side-down over the top of pie and re-seal. Works great.
Very easy, light and delish! My 4 year old loves to help me make this...and eat it! :-) We used pumpkin pie filling with some extra seasoning because I love the spice....
Aug 12, 2012
Thank you so much for posting this recipe,i believe my mother first made this pumpkin pie when she bought some cool whip it was on the back of the top label.Then we lost it it was everyone's favorate pie now i make it again on the holidays everyone loves it!!
Dec 19, 2010
Thank you for posting this recipe! my mom and i have been looking for this exact recipe ever since she found it in a magazine several years ago. we have found recipes similer but none as close as this! thank you so very much again
Oct 21, 2007
only a little time mom
Very quick and easy, I love it. Its the my specialty pumpkin pie. Adds a different alternative to the original pumpking pie