Pumpkin Cream Pie - cooking recipe

Ingredients

1 whole box zwieback, crushed
1/3 c. sugar
3/4 tsp. cinnamon
6 Tbsp. margarine
3/4 c. milk
1 pkg. vanilla instant pudding
1/2 c. pumpkin
2/3 c. slivered almonds
3 1/2 c. Cool Whip

Preparation

Pour milk into bowl.
Add pie filling.
Beat with whisk 1 minute.
Let stand 5 minutes.
Blend pumpkin, almonds and 2 cups of Cool Whip.
Spoon into crust.
Chill 4 hours.
Put cream on top.