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Spicy Pumpkin Pie
Spicy Pumpkin Pie

Spicy Pumpkin Pie

4 Hr(s) 10 Min(s) (incl. refrigerating)
10 Min(s) Prep
4 Hr(s) Cook
You can make this scrumptious pie even if you don't have canned pumpkin on hand. It's made with pudding mix, whipped topping and spicy gingersnaps.
What You Need
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10 servings
Original recipe yields 10 servings
12 gingersnaps, divided
2 cups cold milk
1 ready-to-use graham cracker crumb crust (6 oz.)
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Let's Make It
1
Break 5 cookies in half; reserve for later use. Coarsely chop remaining cookies.
2
Beat pudding mixes and milk in medium bowl with whisk 2 min.; stir in chopped cookies and half the COOL WHIP.
3
Pour into crust.
4
Refrigerate 4 hours or until firm. Top with remaining COOL WHIP and reserved cookie halves just before serving.
Kitchen Tips
Tip 1
Substitute
Prepare using COOL WHIP LITE Whipped Topping.
Tip 2
Substitute
Prepare using a ready-to-use vanilla wafer crumb crust.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol less than 5mg
2%
Sodium 420mg
18%
Total Carbohydrates 44g
16%
Dietary Fiber 1g
4%
Sugars 29g
58%
Protein 3g
6%
Vitamin A
2%
Vitamin C
0%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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