Pumpkin Pie Dip (or Pumpkin Cream Pie)
I found this recipe to be very versatile. Made as is for a tasty dip for graham crackers and vanilla wafers OR change a couple of things and use it as a pie! This recipe makes a lot if using as a dip, so I suggest that if you are not feeding a crowd with this; cut the recipe in half).
1 (15 oz.) can pumpkin
16 oz. Cool Whip; thawed
1 small package Vanilla Instant Pudding
2 tsp. pumpkin pie spice
2 tsp. cinnamon
Dash of salt
(If using as a pie filling; you will need a graham cracker pie crust and 2 small packages of Vanilla instant pudding)
Directions for Dip:
Mix all ingredients together, cover and chill for about an hour before serving.
Cover and keep refrigerated for up to 3 days.
Directions for Pie:
Mix all ingredients (make sure to use 2 packages of Vanilla Instant Pudding and 1/8 tsp. salt).
Spoon into crust and chill for at least 3 hours before serving.
Keep covered and refrigerated for up to 3 days.