Instant Pumpkin Pie

This is a light variation of the stand by traditional pumpkin pie. You get all the pumpkin taste but this pie is very light and airy. Using a sugar free or light whipped topping can also cut some calories without losing any taste. I think this is best with a graham cracker crust but you can use a regular crust or maybe try using a cookie crust. I like to try new things when the holidays come instead of the old standards. I never change the turkey and stuffing but some of the desserts or side dishes are nice to try something new once in awhile. All famlies have traditions that make the holiday special. I know my family would be disappointed if I changed everything, but trying new things for a holiday supper always makes the meal a little more interesting. I would love to know some of your traditions or what makes your holiday a special event. Go to contact us and write me and E-mail. I would love to hear from you.

1 Package instant vanilla pudding
1 1/3 Cups milk
1 14 oz can pumpkin
1/1/2 Teaspoon pumpkin pie spice
1 9 oz. cool whip
1 Regular or graham cracker crust

Add pudding to milk and mix slowly with mixer. Blend in pumpkin pie spice, canned pumpkin and 2 cups cool whip. Pour into baked pie shell and chill. Top with the remaining cool whip and serve