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Categories:Viewed: 18 - Published at: 5 years ago
Ingredients
- 16 ounces canned pumpkin
- 1 tablespoon pumpkin pie spice
- 1 13 ounces instant butterscotch pudding mix
- 3 12 cups Cool Whip
- 34 cup milk
- 1 teaspoon cinnamon
- 1 graham cracker crust
Method
- Mix pudding and milk.
- Blen in Pumpkin and Spice.
- Add 2 cups Cool Whip.
- Pour into pie crust.
- Spread remaining Cool Whip on top.
- Sprinkle with cinnamon.
- Chill 4 hours.