1 cup heavy cream, whipped until medium peaks form
15 ounces pumpkin
1/3 cup milk
5 ounce package vanilla pudding
2 tsp pumpkin pie spice
Mix together pumpkin and milk, then add pudding and spices.
Fold in whipped cream, then place in ramekins or in a pre-made pie shell, and refrigerate for 3-4 hours, or until completely set.
Pumpkin spice instant pudding works better than vanilla pudding, but is more difficult to find.
At the last minute, we added a crunchy topping made with butter and crushed pretzels, which made the dessert better. A sweet, crunchy topping would have been even better!