Frozen Pumpkin Cream Pie
Freeze Time: 3 to 4 Hours
Yield: 1 Pie
1 cup (250 mL) canned solid-pack pumpkin
2/3 cup (150 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
1/2 cup (125 mL) coarsely chopped walnuts
1-1/2 teaspoons (7 mL) pumpkin pie spice
2 cups (500 mL) frozen whipped topping, thawed
1 (9-inch/23cm) prepared graham cracker crust
Additional whipped topping for garnish, optional
Directions
Combine pumpkin, corn syrup, walnuts, and pumpkin
pie spice in a medium bowl. Fold in whipped topping.
Spoon into crust. Cover; freeze 3 to 4 hours or until firm.
Let stand at room temperature 15 minutes before serving.
If desired, garnish with additional whipped topping.
Freeze Time: 3 to 4 Hours
Yield: 1 Pie
1 cup (250 mL) canned solid-pack pumpkin
2/3 cup (150 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
1/2 cup (125 mL) coarsely chopped walnuts
1-1/2 teaspoons (7 mL) pumpkin pie spice
2 cups (500 mL) frozen whipped topping, thawed
1 (9-inch/23cm) prepared graham cracker crust
Additional whipped topping for garnish, optional
Directions
Combine pumpkin, corn syrup, walnuts, and pumpkin
pie spice in a medium bowl. Fold in whipped topping.
Spoon into crust. Cover; freeze 3 to 4 hours or until firm.
Let stand at room temperature 15 minutes before serving.
If desired, garnish with additional whipped topping.
© 2007 ACH Food Companies Inc., All rights reserved.