Chewin'

the News

November 2006

Pumpkin Pudding Pie

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Makes:	2 pies	4 pies	6 pies	8 pies	10 pies	12 pies
Ingredients:
Graham cracker crumbs	3 C.	6 C.	9 C.	12 C.	15 C.	18 C.
Sugar	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Margarine, melted	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Instant vanilla pudding mix, 4 serving boxes (about 3.4 oz. each)	2 boxes	4 boxes	6 boxes	8 boxes	10 boxes	12 boxes
Milk	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Canned pumpkin	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Cinnamon	1-1/2 t.	1 T.	1 T. + 1-1/2 t.	2 T.	2 T. + 1-1/2 t.	3 T.
Ground ginger	3/4 t.	1-1/2 t.	2-1/4 t.	1 T.	1 T. + 3/4 t.	1 T. + 1-1/2 t.
Ground nutmeg	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Ground cloves	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Whipped topping	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.

Assembly Directions:

In a mixing bowl combine graham cracker crumbs, sugar and margarine. Mix until combined. Divide evenly between pie plates. Press mixture onto bottom of pan and up the sides. Using a mixer, mix the vanilla pudding mix and the milk. The mixture will be very thick. Add the pumpkin and the spices and mix thoroughly. Add whipped topping and mix until blended. Divide the mixture evenly between the pie shells.

Freezing Directions:

Place the pies in gallon freezer bags. Seal, label and freeze.

Serving Directions:

Thaw and enjoy!

Comments:

We have been making this recipe for years. It is one of my husband's all time favorite recipes and it always comes out great every time. You can serve it plain or with a dollop of whipped topping.

You can substitute light or non-fat whipped for the regular whipped topping. You can also use a store bought graham cracker crust instead of making your own.

Nutritional Info: 

Per Serving: 249 Calories; 13g Fat (45.4% calories from fat); 3g Protein; 31g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 283mg Sodium. 

Exchanges: 1 Grain (Starch); 1/2 Vegetable; 2-1/2 Fat; 1/2 Other Carbohydrates.

<<<<<<< Go to the November 2006 Newsletter