Pumpkin Chiffon Pie Recipe
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Pumpkin Chiffon Pie
2 small packages
vanilla sugar-free instant pudding
1 1/2 cups milk
1 small can pumpkin
2 teaspoons pumpkin pie spice
2 cups Cool Whip
Blend vanilla pudding and milk with mixer. Add in pumpkin and pumpkin pie spice.
Fold in Cool Whip. Blend well. Pour into 2 (8-inch) baked shells. Chill 4 hours.
Frost with Cool Whip before serving.