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Home » Recipes » Second Harvest Thanksgiving Pumpkin Pie

Second Harvest Thanksgiving Pumpkin Pie Recipe

Name: Second Harvest Thanksgiving Pumpkin Pie
Ingredients: 1 1/2 c. Cool half and half or possibly lowfat milk; 1 pkt 4 ounce vanilla instant pudding; 3 1/2 c. (8 ounce.) whipped topping; 1 c. Minced nuts; 1 c. Gingersnaps; 1/2 c. Canned pumpkin; 1 1/2 Tbsp. Pumpkin spice pie spice; 1 x Graham cracker pie crust

by Global Cookbook

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Servings: 8

Ingredients

Cost per serving $1.21 view details

1Â 1/2 c. Cool half and half or possibly lowfat milk
1 pkt 4 ounce vanilla instant pudding
3Â 1/2 c. (8 ounce.) whipped topping
1 c. Minced nuts
1 c. Gingersnaps
1/2 c. Canned pumpkin
1Â 1/2 Tbsp. Pumpkin spice pie spice
1 x Graham cracker pie crust

Directions

Pour half and half or possibly lowfat milk into large bowl.Add in pie filling mix. Beat with wire whisk till well blended.Let stand 5 min.Mix in whipped topping and remaining ingredients.Spoon into crust. Freeze till hard,about 6 hrs.Remove from freezer.Let stand about 10 min to soften before serving.

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Amount Per Serving	%DV
Serving Size 130g
Recipe makes 8 servings
Calories 370
Calories from Fat 188	51%
Total Fat 21.66g	27%
Saturated Fat 8.6g	34%
Trans Fat 0.0g
Cholesterol 17mg	6%
Sodium 362mg	15%
Potassium 320mg	9%
Total Carbs 39.06g	10%
Dietary Fiber 2.4g	8%
Sugars 14.24g	9%
Protein 7.1g	11%

Second Harvest Thanksgiving Pumpkin Pie Recipe

Ingredients