1 ¼ cup coconut milk
2 small Cook & Serve vanilla pudding packets
1 cup unsweetened pumpkin filling
1 cup Dairy-free topping
1 teaspoon cinnamon
1 teaspoon allspice
1 ready-made Graham cracker pie crust
DIRECTIONS
1) In a small pot, mix together only 1 cup of the milk, pumpkin filling, and dairy-free topping. Let it simmer over medium low heat.
2) In a small mixing bowl, mix together remaining ¼ cup of milk, along with the pudding packets. Add to the simmering mixture. Stir continuously until the mixture thickens, about 5 minutes.
3) Pour thickened pumpkin filling into the prepared crust. Let cool to set. Serve with a dollop of Whipped cream and a scoop of vanilla ice cream.
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