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Blender Pumpkin Pie
Blender Pumpkin Pie

Blender Pumpkin Pie

3 Hr(s) 20 Min(s)
20 Min(s) Prep
3 Hr(s) Cook
The filling for this no-bake pumpkin pie is quickly mixed in a blender. Just pour into a baked pastry shell and chill for an easy holiday dessert.
What You Need
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10 servings
Original recipe yields 10 servings
1 envelope KNOX Unflavored Gelatine
1 can (12 oz.) fat-free evaporated milk, divided
1 can (15 oz.) pumpkin
3/4 cup firmly packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 baked pastry shell (9 inch)
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Let's Make It
1
Sprinkle gelatine over 1/4 cup of the evaporated milk in blender container; let stand 1 min. Heat remaining milk in microwave or saucepan just until warmed. (Do not let boil.) Add to blender container; cover. Blend on low speed 1 to 2 min. or until gelatine is completely dissolved. Add pumpkin, brown sugar, cinnamon, ginger and nutmeg; cover. Blend on high speed 2 to 3 min. or until well blended; pour into large bowl.
2
Add half of the whipped topping; stir gently until well blended. Pour into crust.
3
Refrigerate several hours or until firm. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Kitchen Tips
Tip 1
Special Extra
Drizzle serving plates with maple syrup before topping with slices of pie.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 0mg
Sodium 170mg
7%
Total Carbohydrates 39g
14%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 5g
10%
Vitamin A
140%
Vitamin C
4%
Calcium
15%
Iron
10%
* 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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