Cook covered on low until a thermometer reads 160 6 7 hours. Fold in 1 cup whipped topping. Refrigerate for 10 minutes or until ready to serve. Spread pudding filling into cooled pie crust and refrigerate until chilled about 30 minutes. In a large bowl whisk milk and pudding mix.
Mix sugar cinnamon salt ginger and cloves in a small bowl. Stir in pumpkin and sugar spice mixture. Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Refrigerate for 4 hours or overnight. Combine first eight ingredients.
Beat eggs in a large bowl. Slowly add pumpkin mixture to milk mixture whisking constantly. Stir in the pumpkin pumpkin pie spice cinnamon and nutmeg. Transfer to a greased 3 qt. Divide pudding evenly among 4 dessert bowls and cover surface of pudding with plastic wrap.
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Spoon into dessert dishes. Top with whipped topping if desired. Spoon into dessert dishes. Beat pudding mix and evaporated milk according to package directions in large bowl. Beat eggs in a large bowl.
Top with whipped topping if desired. Mix sugar cinnamon salt ginger and cloves in a small bowl. Cook covered on low until a thermometer reads 160 6 7 hours.



















