CREAMY PUMPKIN PIE
1 graham cracker crust
1/2 c cold milk
1 pkg (6 serving) butterscotch
1 tsp pumpkin spice
1 cup canned pumpkin
2 1/2 c non dairy whipped topping (french vanilla)
Mix all ingredients together except for whipped cream.
Fold in whipped cream.
Pour into shell.
Refrigerate at least two hours
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