Funky Pumpkin (aka)
Instant Pumpkin Pie
2/3 cup cold milk
1 package (4-serving size) Jello-O Vanilla or Butterscotch Flavor Instant Pudding and Pie Filling ( I use Vanilla it tastes better)
1 cup canned solid-pack pumpkin ( I use fresh pumpkin. about a quart size bag full )
1/4 teaspoon each cinnamon, nutmeg and ginger or 3/4 teaspoon pumpkin pie spice
1/4 cup chopped pecans (optional)
1 3/4 cups thawed cool whip non-dairy whipped topping
1 baked 8-inch pie shell or prepared graham cracker crumb crust, cooled
Pour cold milk into bowl.
Add pie filling mix.
With electric mixer at low speed, beat just until blended, about 30 seconds.
Blend in pumpkin, spices, nuts and 1 cup of the whipped topping.
Spoon into pie shell.
Chill about 2 hours.
Garnish with remaining whipped topping and orange slices, if desired.
Note: Recipe may be doubled, using 1 can (16 ounces) solid-packed pumpkin and 9-inch pie shell.