Second Harvest Thanksgiving Pumpkin Pie
Yield
8 servingsPrep
20 minCook
?Ready
6 hrsLow 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.
