Easy Pumpkin Cream Pie

Easy Pumpkin Cream Pie

  • 1 15-ounce can pumpkin
  • 1 5.1-ounce pkg. vanilla instant pudding & pie-filling mix
  • 1 cup milk
  • 1 teaspoon pumpkin pie spice
  • 2 cups frozen non-dairy whipped topping
  • 1 9-inch prepared graham cracker crust
  • 1 cup fresh raspberries
Combine pumpkin, pudding mix, milk, and pumpkin spice in large mixing bowl and beat for 1 minute or until blended. Fold in 1 1/2 ups of the whipped topping. Spoon into crust. Freeze at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped cream and raspberries.