Easy Pumpkin Cream Pie

With pumpkins so plentiful and cheap(er) in the fall, this is a good time to use pumpkin in recipes. Make this pie in advance and garnish with ruby red raspberries and whipped cream right before serving for an eye-catching presentation.

Yields - 8

• 1 9-inch (6 oz.) prepared graham crust
• 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
• 1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix
• 1 cup CARNATION Evaporated Milk
• 1 teaspoon pumpkin pie spice
• 2 cups (about 6 oz.) frozen whipped topping, thawed, divided
• 1 cup fresh raspberries (optional)

COMBINE pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1-1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped topping and raspberries. Serve immediately.

Servings per Recipe: 8

By Kathy