Easy Pumpkin Cream Pie

Source: Nestle® Very Best Baking

Make this pie in advance and garnish with ruby red raspberries and whipped cream right before serving for an eye-catching presentation.

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Serves: 8
Prep Time: 5 minutes
Cook Time: freeze: 4 Hours

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1 (9-inch) graham cracker crust
1 can (15-oz.) LIBBY ® 100% Pure Pumpkin
1 package (5.1-oz.) vanilla instant pudding and pie filling mix
1 cup milk
1 teaspoon pumpkin pie spice
2 cup frozen non-dairy whipped topping, thawed, divided
1 cup fresh raspberries

COMBINE pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended.

Fold in 1 1/2 cups whipped topping.

Spoon into crust.

Freeze for at least 4 hours or until firm.

Let stand in refrigerator 1 hour before serving.

Garnish with remaining whipped topping and raspberries.

Serve immediately.

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