1 ready-made pie crust
1 box vanilla instant pudding
1 3/4 cup milk
7 oz. pumpkin pulp (half a can)
1 can whipped cream

Beat together milk and pudding mix according to directions on pudding packet. Add pumpkin to taste (about 1⁄2 of a 14 oz. can). Pour mixture into pie crust and refrigerate until set (about an hour). Just before
serving, top with whipped cream.