Second Harvest Thanksgiving Pumpkin Pie

Name: Second Harvest Thanksgiving Pumpkin Pie
Total time: P6H
Yield: 8
Cuisine: Fusion
Ingredients: milk; jello; instant pudding mix; whipped topping, prepared; nuts; gingersnap crumbs; pumpkin purée (canned); pumpkin pie spice; graham cracker pie crust

Yield

8 servings

Prep

20 min

Cook

Ready

6 hrs

Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1 ½	cups	milk cold, or half and half
4	ounces	jello vanilla flavour
1	x	instant pudding mix and pie fill	*
3 ½	cups	whipped topping, prepared
1	cup	nuts chopped
1	cup	gingersnap crumbs	*
½	cup	canned pumpkin purée
1 ½	tablespoons	pumpkin pie spice
1	each	graham cracker pie crust	*

Ingredients

Amount	Measure	Ingredient	Features
355	ml	milk cold, or half and half
115.6	ml/g	jello vanilla flavour
1	x	instant pudding mix and pie fill	*
828	ml	whipped topping, prepared
237	ml	nuts chopped
237	ml	gingersnap crumbs	*
118	ml	canned pumpkin purée
23	ml	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.