Pumpkin Pie With Vanilla Pudding Recipes

VANILLA PUMPKIN PIE

Vanilla Pumpkin Pie image

This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!

Provided by AB70

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs
¾ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon salt
1 ¼ teaspoons vanilla extract
½ teaspoon ground cinnamon
1 (9 inch) unbaked pie crust

Steps:

Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 38.4 g, Cholesterol 60.2 mg, Fat 12.5 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 331.9 mg, Sugar 25.3 g

PUMPKIN PUDDING PIE

Pumpkin Pudding Pie image

This quick, easy dessert is a flavorful alternative to traditional pumpkin pie. It's short on effort, but big on flavor! Garnish with whipped cream, if desired.

Provided by A.S.G.

Categories Fruits and Vegetables Vegetables Squash

Time 1h27m

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
⅓ cup white sugar
¼ teaspoon pumpkin pie spice
1 (5.1 ounce) package instant vanilla pudding mix
1 (12 fluid ounce) can 2% evaporated milk
1 (15 ounce) can pumpkin puree
¾ teaspoon pumpkin pie spice

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 46.2 g, Cholesterol 36.6 mg, Fat 14.1 g, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 592.4 mg, Sugar 33.1 g

PUDDING PUMPKIN PIE

Pudding Pumpkin Pie image

You don't have to spend all day in the kitchen whipping up a good-for-you dessert with this pumpkin pie. Sent by Sheila Roution of Angleton, Texas, the mouthwatering treat has a pleasant level of pumpkin and spice, and it's ready in no time at all.-Sheila Roution, Angleton, Texas

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 large egg white, beaten
1 reduced-fat graham cracker crust (9 inches)
1 cup cold fat-free milk
1 package (1-1/2 ounces) sugar-free instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups reduced-fat whipped topping, divided

Steps:

Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 341mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PUMPKIN PIE PUDDING

Pumpkin Pie Pudding image

Provided by Katie Lee Biegel

Categories dessert

Time 5m

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 ripe bananas
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
Two 3.25-ounce cups store-bought vanilla pudding
2 graham crackers

Steps:

Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.

PUMPKIN PIE PUDDING

Pumpkin Pie Pudding image

Make and share this Pumpkin Pie Pudding recipe from Food.com.

Provided by KelBel

Categories Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 3/4 cups cold skim milk
1/2 cup canned pumpkin
1 (1 ounce) package sugar-free instant vanilla pudding mix
1/2 teaspoon pumpkin pie spice

Steps:

Stir milk and instant pudding together until smooth.
Stir in pumpkin and pumpkin pie spice until smooth.
Serve, or chill and then serve.

Nutrition Facts : Calories 55.3, Fat 0.4, SaturatedFat 0.2, Cholesterol 2.1, Sodium 137.4, Carbohydrate 8.6, Fiber 0.9, Sugar 1, Protein 4.6

PUMPKIN CHIP CREAM PIE

Pumpkin Chip Cream Pie image

This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

3/4 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
2/3 cup miniature semisweet chocolate chips
1/2 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
Slivered almonds and chocolate curls, optional

Steps:

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set., Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.

Nutrition Facts : Calories 315 calories, Fat 15g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 305mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.

VANILLA PUMPKIN DIP

Vanilla Pumpkin Dip image

This is a nice light fluffy dip you can dip just about anything in, graham crackers pound cake and you have to try it with apples. Really good

Provided by kzbhansen

Categories Dessert

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) box vanilla instant pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

Steps:

In a large bowl, mix together instant vanilla pudding mix, pumpkin and
pumpkin pie spice. Fold in the thawed topping. Chill in the
refrigerator until serving.
Serve with Graham crackers, Apples, pound cake, or anything that sounds good!

Nutrition Facts : Calories 526.2, Fat 29.3, SaturatedFat 25.1, Sodium 539.9, Carbohydrate 66.5, Fiber 0.6, Sugar 60.7, Protein 2.5

DOUBLE-LAYER PUMPKIN PIE

Double-Layer Pumpkin Pie image

Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.

Provided by My Food and Family

Categories Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 cup plus 1 Tbsp. milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Steps:

Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until firm.
Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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