I think we’re all pretty familiar with the traditional pumpkin pie.

I got this recipe for a cool, light and fluffy variation many years ago from my in-law’s neighbors.

If you have leftover pumpkin from making cookies, muffins, or a traditional pie, this is a great way to use it up! Plus, it’s a super easy pie to make.

Ingredients:

• 1 cup pumpkin pie filling
• ½ cup cold milk
• 1 package (6-serving size) instant vanilla pudding
• 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon and ½ teaspoon nutmeg)
• 2 ½ cups whipped topping (thawed Cool Whip or similar, or homemade whipped cream)
• Graham cracker pie crust

Method:

• Mix pumpkin, milk, pudding and spices until well blended.
• Fold in whipped topping until well blended.
• Spoon filling mixture into crust.
• Freeze at least four hours.
• Let thaw a bit before serving; slice with knife dipped in hot water.
• Top with additional whipped cream topping if desired.