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No Bake Creamy Pumpkin Pie - 5 Star

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No Bake Creamy Pumpkin Pie - 5 Star

"Pudding and whipped topping -- the perfect combination for this yummy no-bake, cold and creamy pie."

 

Yield

8 servings

Prep

15 min

Cook

0 min

Ready

120 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup milk
cold
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1 each filling
1 package, 6 serving size, vanilla flavor instant pudding & pie
*
1 teaspoon pumpkin pie spice
1 cup pumpkin
pure, not pie mix
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2 ½ cups whipped topping, prepared
frozen, thawed, or cool whip
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6 ounces graham cracker pie crust
1 package
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1 x whipped topping, prepared
optional
* Camera

Ingredients

Amount Measure Ingredient Features
118 ml milk
cold
Camera
1 each filling
1 package, 6 serving size, vanilla flavor instant pudding & pie
*
5 ml pumpkin pie spice
237 ml pumpkin
pure, not pie mix
Camera
591 ml whipped topping, prepared
frozen, thawed, or cool whip
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173.4 ml/g graham cracker pie crust
1 package
Camera
1 x whipped topping, prepared
optional
* Camera

Directions

Pour milk into a large bowl.

Add pudding mix and pumpkin pie spice. Beat with wire whisk for 1 minute (mixture will be very thick).

Add in pumpkin with wire whisk; stir in whipped topping. Pour pumpkin mixture into pie crust.

Refrigerate for 2 hours or until set. Garnish with additional whipped topping, if desired.

*May substitute ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and ⅛ teaspoon ground cloves in place of pumpkin pie spice.

Recipe and photo courtesy of the KELLOGG® Company ®, TM, © 2005 Kellogg NA Co.



* not incl. in nutrient facts Arrow up button

Comments


KC

My grandmother always made this for holidays. I used your recipe. It is really good! Thank you!

 

 

Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 17345% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 145mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 100% Vitamin C 2%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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