betty's no bake frosty pumpkin pie

Ingredients:

2 - 3.4 oz boxes Jell-O Instant Vanilla Pudding

1 cup Milk

1 - 15 oz Can of Pumpkin

1 1/2 tsp Pumpkin Pie Spice (or 1/2 tsp each-Cinnamon, Ginger and Nutmeg)

1 store bought (Pre-made) Graham Cracker Crust

1 packet Dream Whip mix

Tools:

Large Mixing Bowl

Hand Mixer or Stand Mixer

Rubber Spatula

Directions:

1-Mix first 5 ingredients with mixer.

2-Fold in the packet of Dream Whip.

3-Pour into pie crust evenly using spatula.

4-Top with Crumb Topping, if desired.

5-Put plastic cover over pie and put in freezer for 4 hours minimum.

6-Take out 30 minutes before serving.

Optional Baked Crumb Topping:

1 1/2 cups All-Purpose Flour

3/4 cup Light Brown Sugar

1/3 cup Granulated Sugar

1/4 teaspoon Salt

1/4 teaspoon Cinnamon

1 1/2 sticks Chilled Butter, cut into small cubes

Tools:

Parchment Paper preferable (but Aluminum Foil can line sheet as well)

Cookie Sheet

Knife

Directions:

1-Toast this topping on a lined baking sheet in a 350-degree oven for 15 minutes. I arranged it in a rectangle centered on the sheet, making sure the cubes of cold butter are evenly spread out.

2-Scrape into a tupperware or storage bowl/container, stir and let cool.

3-Once cooled down, sprinkle over the top of the pie.

Note: There will be WAY more Crumb Topping than you need. We like to use the rest with yogurt or oatmeal.