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Second Harvest Thanksgiving Pumpkin Pie














Low Cholesterol, Trans-fat Free, Low Sodium


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
1 cup gingersnap crumbs
½ cup canne pumpkin purée
1 ½ tablespoons pumpkin pie spice
1 each graham cracker pie crust


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.


* not incl. in nutrient facts

Add review




the best!! i've been making this pie for years. i just smile and say thanks!!! outragously simple, amazing tasting and probably the best "punkin pie" recipe there hot oven for me!

almost 11 years ago

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 20961% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 52mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 50% Vitamin C 2%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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