Post by chief_cook2 on Sept 27, 2004 16:05:09 GMT -6
Recipe Rating:
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings
1-1/4 cups cold milk
1 cup canned pumpkin
2 pkg. (4-serving size each) JELL-O Cheesecake Flavor Instant Pudding & Pie
Filling 1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/4 cup chopped PLANTERS Walnuts
2 Tbsp. brown sugar
1 tsp. butter or margarine
ADD milk to pumpkin in large bowl; stir with wire whisk until well blended.
Add pudding mixes and spice. Beat 2 minutes or until well blended. (Mixture
will be thick.) Gently stir in half of the whipped topping. Spoon into pie crust.
REFRIGERATE 4 hours or until set. Meanwhile, place walnuts, brown sugar and
butter in small microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or
until hot bubbly, stirring after 1 minute. Cool.
SPRINKLE walnut mixture over pie just before serving. Top each serving with a
dollop of the remaining whipped topping.
Healthy Living
Save 40 calories and 5 grams fat per serving by using fat free milk, COOL
WHIP LITE Whipped Topping and a ready-to-use reduced fat graham cracker crumb
crust.
Great Substitute
Don't have pumpkin pie spice? Use a mixture of 1/2 tsp. ground cinnamon, 1/4
tsp. ground ginger, 1/4 tsp. ground allspice and 1/8 tsp. ground nutmeg
instead.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 350
Total fat 15g <IMG SRC="www.kraftfoods.com/images/spa
Saturated fat 7g
Cholesterol 5mg
Sodium 490mg
Carbohydrate 52g
Dietary fiber 1g
Sugars 35g
Protein 3g
Vitamin A 140%DV
Vitamin C 2%DV
Calcium 6%DV
Iron 6%DV