This delicious and light dessert would also be a good filling for a no-bake pie in a graham cracker or crushed gingersnap crust. Another festive idea would be to use it as a filling for Pumpkin Parfaits and layer with crushed gingersnaps and whipped cream.
- 2 (15 oz.) can pumpkin
- 2 (4 1/2 serving size) box vanilla pudding
- 1/4 cup milk
- 1 tsp cinnamon
- 4 cups whipped topping, thawed
In a large bowl, mix together pumpkin, cinnamon, milk, and pudding with a beater until well blended, about two minutes. Gently fold in whipped topping. Mix thoroughly. Place in a serving bowl or individual dessert cups. Chill until ready to serve. This would also be a good filling for a no-bake pie in a graham cracker type crust.