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Second Harvest Thanksgiving Pumpkin Pie

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Submitted by delorey

YIELD

8 servings

PREP

20 min

COOK

?

READY

6 hrs

Ingredients

1 ½ 355
CUPS ML MILK
cold, or half and half
4 115.6
OUNCES ML/G JELLO
vanilla flavour
1 1
X X INSTANT PUDDING MIX
and pie fill *
3 ½ 828
1 237
CUP ML NUTS
chopped
1 237
½ 118
1 ½ 23
TABLESPOONS ML PUMPKIN PIE SPICE
1 1

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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

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 is..no hot oven for me!

 

 

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 209 61% 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?
Low Cholesterol, Trans-fat Free, Low Sodium
 
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