Pudding Pumpkin Pie

1. 1

   Brush egg white over crust.

2. 2

   bake at 375F for 5 minutes or until lightly browned.

3. 3

   cool on wire reck.

4. 4

   in a large bowl, whisk milk and pudding mix.

5. 5

   stir in pumpkin and spices.

6. 6

   Fold in 1 cup whipped topping.

7. 7

   pour into crust.

8. 8

   refrigerate 4 hours or overnight.

9. 9

   cut into slices and dollp with remaining whipped topping.

10. 10

    Refrigerate left overs.

11. 11

    Chilling time is not included.

12. 12

    Note: regular milk and pudding can also be used.

* Per serving · 4 servings · Values may vary.

No additional tips available.