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Second Harvest Thanksgiving Pumpkin Pie

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6 hours Prep: 20 minutes

209 calories per serving view nutrition facts

8 servings suggest servings

Ingredients

1 1/2	cups	milk	cold, or half and half
4	ounces	jello	vanilla flavour
1	x	pudding mix, instant	and pie fill
3 1/2	cups	whipped topping, prepared
1	cup	nuts	chopped
1	cup	gingersnap crumbs
1/2	cup	pumpkin (canned)
1 1/2	tablespoons	pumpkin pie spice
1	each	graham cracker pie crust

Directions

Pour half and half or milk into large bowl.

Add pie filling mix.

Beat with wire whisk until well blended.

Let stand 5 minutes.Fold in whipped topping and remaining ingredients.

Spoon into crust.

Freeze until firm,about 6 hours.

Remove from freezer.Let stand about 10 minutes to soften before serving.

Serves 8.

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Nutrition Facts

Serving Size 120g

Amount per Serving

Calories 209 61% of calories from fat

	% Daily Value*
Total Fat 14.0g	22%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 52mg	2%
Total Carbohydrate 17.0g	6%
Dietary Fiber 2.0g	8%
Sugars 12.0g
Protein 6.0g	12%

Vitamin A	50%		Vitamin C	2%
Calcium	10%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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