pudding pumpkin pie
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
15 Min
cook time
4 Hr
method
Refrigerate/Freeze
Ingredients For pudding pumpkin pie
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1egg white, beaten
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1reduced-fat graham cracker crust (8 inches)
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1 ccold fat-free milk
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1 pkg(1-1/2 ounces) sugar-free instant vanilla pudding mix
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1 can(15 ounces) solid-pack pumpkin
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1 tsppumpkin pie spice
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1/2 tspground cinnamon
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1/2 tspground nutmeg
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1 1/2 creduced-fat whipped topping, divided
How To Make pudding pumpkin pie
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1Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack.
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2In 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.
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3Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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