Total Time
15mins
Prep 15 mins
Cook 0 mins

Fast, Delicious .... and nutritious. Whip up this dessert in no time.

Ingredients Nutrition

Directions

  1. Brush egg white over crust. bake at 375F for 5 minutes or until lightly browned.
  2. cool on wire reck.
  3. in a large bowl, whisk milk and pudding mix.
  4. stir in pumpkin and spices. Fold in 1 cup whipped topping.
  5. pour into crust.
  6. refrigerate 4 hours or overnight.
  7. cut into slices and dollp with remaining whipped topping.
  8. Refrigerate left overs.
  9. Chilling time is not included.
  10. Note: regular milk and pudding can also be used.

Reviews

(3)
Most Helpful

This is a great alternative to regular pumpkin pie...it is so yummy!! Amazingly simple to make, awesome recipe. Thanks for sharing I think this just may become the new Thanksgiving tradition :)

nkoprince08 February 15, 2011

I gave this recipe 4 stars. I made this for my Thanksgiving pie. This was so yummy! My hubby and I loved it. My hubby and I loved the family of the pumpkin. My picky 7 yr old newphew didn't like this pie. My only complaint was the filling wasn't very solid. I think I'll try a cook & serve vanilla next time to see if it makes a more firm pie. Overall I will be making this again! Thanks for posting! Christine (internetnut)

internetnut November 25, 2010

This was a delicious addition to our Canadian Thanksgiving weekend desserts. Other then using a regular package of Instant Pudding (six serving size)and a touch less nutmeg I made as posted with great results. Hard to believe a dessert so easily made could taste that good - and disappears so quickly. It's filed in my holiday cookbook. Thank you for another Dotty2 winner!

Gerry October 27, 2007

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