1 cup cold milk
2 (4 ounce) boxes instant vanilla pudding
1 (16 ounce) can pumpkin
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ginger
1 graham cracker crust

Procedures :
Pour milk into a bowl. Add pudding and beat with wire whisk 1 to 2 minutes until it starts to thicken. Stir in pumpkin and spices and mix well. Pour into crust. Chill for at least 3 hours in refrigerator. Top with whipped cream.
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Category : Thanks_Giving