Chef Murph
Easy Pumpkin Pie Recipe:
2 3.75-ounce packages vanilla instant pudding
1 1/3 cup milk
1 16-ounce can Libby’s pumpkin
1 1/2 teaspoon pumpkin pie spice
4 cup whipped topping (9-ounce container)
1 baked 9-inch pie crust, cooled (storebought is fine)
1. Add pudding mix to milk and beat with hand mixer on lowest speed just until blended; about 30 seconds.
2. Blend in pumpkin, spice, and 2 cups of whipped topping.
3. Pour into pie shell.
4. Chill until set; at least 4 hours.
5. Garnish with remaining whipped topping
