Pumpkin Spice Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups cold non-fat skim milk2 pkg. (4-oz. serving size each) JELL-O pumpkin spice flavor instant pudding & pie filling1/4 tsp. ground cinnamon1 8-oz. tub Cool Whip, thawed (3 cups)1 graham cracker pie crust (6 oz. or 9 oz.)1/2 cup pecan halves1 Tbsp honey
Make 6 servings in 6 oz. pie crust, 8 servings in 9 oz. crust.
Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended.
Spread 1 1/2 cups on bottom of crust.
Add 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2-4 min. or until pecans are caramelized, strring frequently. Spread onto sheet of parchment paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refregerator.
Number of Servings: 8
Recipe submitted by SparkPeople user ABACADABRA1.
Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended.
Spread 1 1/2 cups on bottom of crust.
Add 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2-4 min. or until pecans are caramelized, strring frequently. Spread onto sheet of parchment paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refregerator.
Number of Servings: 8
Recipe submitted by SparkPeople user ABACADABRA1.
Nutritional Info Amount Per Serving
- Calories: 407.7
- Total Fat: 17.2 g
- Cholesterol: 1.2 mg
- Sodium: 548.0 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 0.7 g
- Protein: 4.0 g
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