An interesting twist on traditional pumpkin pie and a great superfast fall pie recipe.
Recipe Yields: 1 pie, serving size: 1 slice (1/10th of pie)
Nurtional Info (per serving): Calories 320/ Total fat 15g/ Saturated fat 7g/ Cholesterol 0mg/ Sodium 390mg/ Carbohydrate 48g/ Dietary fiber 2g/ Sugars 31g/ Protein 3g
INGREDIENTS:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
1. POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
2. BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/ cups COOL WHIP; spoon into crust.
3. REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Source: JELL-O Recipes
No comments:
Post a Comment