Real Recipes From Real Home Cooks ®

pudding pumpkin pie

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 8 serving(s)
prep time 15 Min
cook time 4 Hr
method Refrigerate/Freeze

Ingredients For pudding pumpkin pie

  • 1
    egg white, beaten
  • 1
    reduced-fat graham cracker crust (8 inches)
  • 1 c
    cold fat-free milk
  • 1 pkg
    (1-1/2 ounces) sugar-free instant vanilla pudding mix
  • 1 can
    (15 ounces) solid-pack pumpkin
  • 1 tsp
    pumpkin pie spice
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1 1/2 c
    reduced-fat whipped topping, divided

How To Make pudding pumpkin pie

  • 1
    Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack.
  • 2
    In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight.
  • 3
    Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.
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