Easy Cream Pumpkin Pie

Easy Cream Pumpkin Pie

Recipe By: Grandma Schmidt


1 package Jello Vanilla Pudding & Pie Filling (6 oz.)
3 tablespoons Sugar
1 teaspoon pumpkin pie spice
1 can evaporated milk (13 oz)
1 each egg, slightly beaten
1 cup canned pumpkin, (a little more is ok)
1 each 9 inch pie shell, baked and cooled


1. Combine pie filling mix, sugar, spice, milk, egg, and pumpkin in a saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil.
2. Remove from heat. Cool for 5 minutes, stirring twice.
3. Pour into shell and chill four hours.
4. Garnish with whipped cream or cool whip and chopped nuts, if desired.


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