Easy Pumpkin-whip Pie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 0.5 (15 ounce) can pumpkin pie filling
• 1 graham cracker pie crust, no-bake
• 1 (8 ounce) container cool whip
• 1 (3 1/2 ounce) box instant pumpkin spice pudding mix
• 1 cup milk, any percent
• pumpkin pie spice (optional)

Recipe

• 1 mix 1 cup milk and 1 pacakge 3.4 oz pumpkin spice pudding mix into mixing bowl with a whisk, for one minute. (feel free to add a little tiny bit extra milk if it seems really thick-but keep in mind, it's pie -- you want it to set rather firm.).
• 2 mix into bowl 1/2 15oz can of pumpkin pie filling. (if you have just pumpkin in a can, you will might need to add premixed pumpkin spice seasoning; or add cinnamon, clove, and nutmeg, to taste. the pudding is already seasoned so you might find yourself pleased with the results as-is.) whisk well, so it is evenly distributed and not clumpy.
• 3 at this point you can do one of two things. if you want a simple two-layer pie, skip to step 4. if you want a three layer pie, spoon 3-4 generous spoonfulls of the pumpkin/pudding mixture into the graham ready-crust and spread evenly. you want a relatively thin layer here.
• 4 add to your mixing bowl 1/2 of your cool whip tub, approx 4 oz, and mix with whisk. you don't have to be exact with this, because the leftovers will serve as topping; and you can't fit an entire half a tub on the top of the pie. so, be generous with this step. a little extra cool whip in the mix never hurt anybody.
• 5 now, take the pumpkin/pudding/whip mixture and spoon it in to fill in the pie crust almost to the top.
• 6 use the remainder of your cool whip to make a topping for the pie. smooth it with the back of your spoon. sprinkle with a very light garnish of pumpkin spice seasoning, or cinnamon, nutmeg, clove, etc for a finished look.
• 7 let set in the fridge approximately 3 hours, or until firm.