PUMPKIN PIE PUDDING
Steps:
- Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
- Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.
PUMPKIN PUDDING PIE
This quick, easy dessert is a flavorful alternative to traditional pumpkin pie. It's short on effort, but big on flavor! Garnish with whipped cream, if desired.
Provided by A.S.G.
Categories Fruits and Vegetables Vegetables Squash
Time 1h27m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
- Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
- Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 46.2 g, Cholesterol 36.6 mg, Fat 14.1 g, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 592.4 mg, Sugar 33.1 g
EASY PUMPKIN SPICE PUDDING PIE
Caramel, pumpkin, nuts and cream cheese-classic winter flavors combine in a no-bake pie that couldn't be easier or more delicious. -Cynthia Brabon, Mattawan, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Spread caramel topping over bottom of crust. Sprinkle with nuts., For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes., Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.
Nutrition Facts : Calories 397 calories, Fat 21g fat (8g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
EASY NO-BAKE PUMPKIN SPICE DESSERT
Treat your family to this Easy No-Bake Pumpkin Spice Dessert, filled with all the fall flavors you love. This Easy No-Bake Pumpkin Spice Dessert is so tasty your guests will never believe it's made with so many sugar-free ingredients.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes, milk and 1 tsp. pumpkin pie spice in large bowl with whisk until blended. Add pumpkin; mix well. Stir in 1-1/2 cups COOL WHIP.
- Spoon into eight small dessert dishes, adding about 1/2 cup pudding mixture to each dish. Drizzle with caramel topping.
- Top with remaining COOL WHIP, then sprinkle with remaining pumpkin pie spice.
- Refrigerate 30 min.
Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MINI PUMPKIN SPICE LATTE PUDDINGS
Steps:
- Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin purée. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes.
- While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours.
PUMPKIN PIE PUDDING
Make and share this Pumpkin Pie Pudding recipe from Food.com.
Provided by Nicole Brummett
Categories Dessert
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 8 ingredients.
- Transfer to a slow cooker/crock pot coated with nonstick cooking spray.
- Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees.
- Top each serving with walnuts/raisins and cool whip if desired.
Nutrition Facts : Calories 299, Fat 11.5, SaturatedFat 6, Cholesterol 97.3, Sodium 239.5, Carbohydrate 42.5, Fiber 0.7, Sugar 27.5, Protein 7.5
PUMPKIN PIE PUDDING
Make and share this Pumpkin Pie Pudding recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Stir milk and instant pudding together until smooth.
- Stir in pumpkin and pumpkin pie spice until smooth.
- Serve, or chill and then serve.
Nutrition Facts : Calories 55.3, Fat 0.4, SaturatedFat 0.2, Cholesterol 2.1, Sodium 137.4, Carbohydrate 8.6, Fiber 0.9, Sugar 1, Protein 4.6
EASY PUMPKIN PUDDING OR PIE
The kids love this! Got this recipe from the Oregon Nutrition Education Program. The kids all sampled it and said it was delicious. Super simple and inexpensive to make.
Provided by Some1sGrandma
Categories Pie
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in mixing bowl.
- Beat with wire whisk or spoon for 30 seconds.
- Refrigerate for 2 hours, then serve or use for pie filling.
- Top with Cool Whip at serving time.
Nutrition Facts : Calories 141, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.7, Sodium 524.6, Carbohydrate 30, Fiber 1.8, Sugar 25.1, Protein 2
EASY PUMPKIN-WHIP PIE
This is an easy one for a quick dessert- good for parties, or when you want a sweet treat at home...but fall isn't chilly enough yet to have that oven going. I LOVE pumpkin pie, but sometimes I just wish it was more...decadent, less hearty. That's where this idea came from. This is a cold pie...so it involves no cooking, but does need to set up in the fridge for a few hours.
Provided by kayla carnage
Categories Dessert
Time 10m
Yield 1 pie, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix 1 cup milk and 1 pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing bowl with a whisk, for one minute. (Feel free to add a little tiny bit extra milk if it seems REALLY thick-but keep in mind, it's pie -- you want it to set rather firm.).
- Mix into bowl 1/2 15oz can of Pumpkin Pie Filling. (If you have just pumpkin in a can, you will might need to add premixed pumpkin spice seasoning; or add cinnamon, clove, and nutmeg, to taste. The pudding is already seasoned so you might find yourself pleased with the results as-is.) Whisk well, so it is evenly distributed and not clumpy.
- At this point you can do one of two things. If you want a simple two-layer pie, skip to step 4. If you want a three layer pie, spoon 3-4 generous spoonfulls of the Pumpkin/Pudding mixture into the Graham ready-crust and spread evenly. You want a relatively thin layer here.
- Add to your mixing bowl 1/2 of your Cool Whip tub, approx 4 oz, and mix with whisk. You don't have to be EXACT with this, because the leftovers will serve as topping; and you can't fit an entire half a tub on the top of the pie. So, be generous with this step. A little extra Cool Whip in the mix never hurt anybody.
- Now, take the Pumpkin/Pudding/Whip mixture and spoon it in to fill in the pie crust almost to the top.
- Use the remainder of your Cool Whip to make a topping for the pie. Smooth it with the back of your spoon. Sprinkle with a very light garnish of pumpkin spice seasoning, or cinnamon, nutmeg, clove, etc for a finished look.
- Let set in the fridge approximately 3 hours, or until firm.
Nutrition Facts : Calories 455.9, Fat 25.2, SaturatedFat 13.5, Cholesterol 6.8, Sodium 397, Carbohydrate 55.1, Fiber 4.3, Sugar 28.8, Protein 4.6
SUPER EASY PUMPKIN SPICE DIP
This recipe is absolutely fabulous! It's easy, quick, and inexpensive to make. And it's easy to alter the recipe as the seasons change by using a different flavor of pudding and pie filling mix. See other variations at the end of the directions.. The ingredients can be modified to make the recipe virtually fat free by using fat free products or sugar free, by using sugar free products.
Provided by Stoblogger
Categories < 15 Mins
Time 15m
Yield 20 , 20 serving(s)
Number Of Ingredients 4
Steps:
- Soften the cream cheese and thaw cool whip.
- With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
- If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
- Can be served within minutes!
- Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
- Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
- Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
- You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.
PUMPKIN SPICED PUDDING
Nothing beats this creamy pudding for homemade pumpkin pie flavor. I can make this comforting pudding in the morning or even the night before and pop it in the refrigerator until supper. It's one of my family's favorite dessert.-Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine milk, 1/2 cup cream, pudding mix and pie spice; whisk until thickened and smooth, about 2 minutes. Stir in pumpkin. Spoon into dessert dishes. , Whip the remaining cream until stiff peaks form; place a dollop on each serving of pudding. Sprinkle with pie spice. Serve with gingersnaps if desired.
Nutrition Facts : Calories 249 calories, Fat 17g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
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PUMPKIN SPICE PUDDING PIE - THIS GAL COOKS
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5/5 (2)Total Time 40 minsCategory Dessert
- In a mixing bowl, whisk together the milk and pudding mix. Stir in half of the Cool Whip and 1 cup of the chopped cookies.
- Spread the remaining Cool Whip on top of the pie and then sprinkle with the remaining cup of chopped cookies. Drizzle with caramel sauce.
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- In a large bowl, beat pudding mix, pumpkin, milk, brown sugar and pumpkin pie spice with an electric hand mixer until smooth and creamy, about 1-2 minutes.
- Spoon pudding into small bowls or mason jars and refrigerate for at least one hour, or until chilled.
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