Fluffy Pumpkin Cream Pie

I've found that people either really like Pumpkin Pie, or they don't. Easy as that. Peter would not be a happy camper if there was no pumpkin pie on his Thanksgiving table. Ben hates it. So, in my search for a happy compromise, I found this recipe and gave it a try for this year's Thanksgiving. Everyone agreed that it was much better than your typical Pumpkin Pie. It still has a nice pumpkin flavor without all that...squashy-ness. Plus, it literally takes less than 5 minutes to make. You might want to give it a try!

Fluffy Pumpkin Cream Pie- serves 8
3/4 c. cold milk
1 (3.4 oz) pkg. instant vanilla pudding mix
1/2 c. canned pumpkin
3/4 tsp. pumpkin pie spice
1 (8oz) carton Cool Whip, thawed, divided
1 9" graham cracker crust

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in pumpkin and pie spice. Fold in 2 c. Cool Whip. Spoon into crust. Spread with remaining Cool Whip and garnish with a sprinkle of extra pumpkin pie spice.

Photo Tutorial!

Pudding, pumpkin and milk, whisked together:Folding in that Cool Whip. There's just not much to this pie!