Easy Pumpkin Cream Pie
1 lrg. pkg. vanilla pudding mix
3 T. sugar
1 t. pumpkin pie spice
1 (13 oz.) can evaporated milk
1 egg, slightly beaten
1 c. canned pumpkin
Baked 9 inch (deep) pie shell, cooled. Combine all ingredients. Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell. Chill for at least 4 hours. Serve with whipped topping. Add nuts if desired.
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