Holiday Recipe Guide 2009

Wendy Kilthau

Crust:

1½ C flour

1½ sticks margarine

1 C chopped nuts

2 T powdered sugar

Mix flour, margarine, ½ cup nuts and powdered sugar until crumbly. Press into a 9×13 pan and bake at 350° for 20 minutes.

Filling:

2 – 3 oz pkgs instant vanilla pudding

1½ C canned pumpkin

1½ C milk

½ C brown sugar

1¾ tsp pumpkin pie spice

12 oz whipped topping

Mix both packages pudding, pumpkin, milk, brown sugar, pumpkin pie spice and half of whipped topping. Pour filling over cooled crust and top with remaining whipped topping. Sprinkle with cinnamon and finely chopped nuts. Refrigerate.

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