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Creamy Pumpkin Pie
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| 1/2 cup | cold milk |
| 1 package | instant pudding pie mix |
| 1 tsp | pumpkin pie spice |
| 1 cup | canned pumpkin |
| 2 1/2 cups | frozen none dairy whippedcream |
1 graham cracker crust
Beat milk, pudding mix and spice with wisk for 1 minute. Mixture will be very thick, whisk n pumpkin. Stir in whippedcream. Spread in crust. Refrigerate at least 2 hours. Store in refrigerator.
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