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
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
SMART-CHOICE VANILLA WAFER CRUST PUMPKIN PIE
A classic pumpkin pie is a must-have for fall festivities. Add a little interest to this autumn favorite with a vanilla wafer crumb pie crust.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix wafer crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate.
- Beat Neufchatel in large bowl with mixer until creamy. Gradually add milk, beating after each addition until blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until blended. Stir in 1/2 cup COOL WHIP.
- Pour into crust.
- Refrigerate 2 hours or until firm. Top with remaining COOL WHIP.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
VANILLA PUMPKIN DIP
This is a nice light fluffy dip you can dip just about anything in, graham crackers pound cake and you have to try it with apples. Really good
Provided by kzbhansen
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, mix together instant vanilla pudding mix, pumpkin and
- pumpkin pie spice. Fold in the thawed topping. Chill in the
- refrigerator until serving.
- Serve with Graham crackers, Apples, pound cake, or anything that sounds good!
Nutrition Facts : Calories 526.2, Fat 29.3, SaturatedFat 25.1, Sodium 539.9, Carbohydrate 66.5, Fiber 0.6, Sugar 60.7, Protein 2.5
PUMPKIN PIE WITH VANILLA PUDDING
i tried this recipe and i loved it not to sweet
Provided by tonya proctor
Categories Pies
Time 30m
Number Of Ingredients 5
Steps:
- 1. mix together vanilla pudding,milk, pumpkin pie filling, pumpkin pie spice, cool whip. In a large bowl.
- 2. Gramcracker pie shell: put caramel syrup on bottom of pie shell. then pour mixture into pie shell spread rest of cool whip on the top of pie then put caramel syrup on the top of cool whip.
- 3. Then put in the refrigerator to set.
DOUBLE-LAYER PUMPKIN PIE
Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
- Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
- Refrigerate 4 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PUDDING PUMPKIN PIE
You don't have to spend all day in the kitchen whipping up a good-for-you dessert with this pumpkin pie. Sent by Sheila Roution of Angleton, Texas, the mouthwatering treat has a pleasant level of pumpkin and spice, and it's ready in no time at all.-Sheila Roution, Angleton, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 341mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PUMPKIN CREAM PIE
Great wintertime pie especially for the holidays. If desired, serve with whipped topping and crushed pecans.
Provided by JJOHN32
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 6
Steps:
- Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
- Chill until set, about 3 hours.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.2 g, Cholesterol 4.9 mg, Fat 9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 556.2 mg, Sugar 25.1 g
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