1 large box of instant Vanilla pudding
1 pint of heavy whipping cream
1 jar of pumpkin butter (10oz., we used Trader Joe's)
1 graham cracker pie crust
Empty pudding, cream & pumpkin butter into a bowl.
Beat with electric mixer on high until fluffy like whipped cream.
Fill pie shell.
Place in refrigerator to thicken, 1 to 2 hours.
Top with whipped cream & sprinkle with cinnamon.
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