40 vanilla wafers, crushed
1/4 cup butter, softened
1 box vanilla instant pudding, 4-serving size
1/2 cup milk
15 oz pure pumpkin
1 tsp ground cinnamon, additional for topping
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
6 oz whipped topping, additional for topping
Combine crushed vanilla wafers and butter. Press evenly into bottom and up the sides of a 9-inch deep-dish pie pan. Set aside.
In a large mixing bowl, blend vanilla instant pudding and milk.
Stir in pumpkin, cinnamon, nutmeg, ginger and cloves. Fold in whipped topping until just combined.
Pour into pie crust and refrigerate for 3 hours or overnight.
Serve with additional whipped topping and cinnamon if desired.
Sugar: 27g
:
Calcium: 51mg
Calories: 313kcal
Carbohydrates: 44g
Cholesterol: 18mg
Fat: 15g
Fiber: 2g
Iron: 1mg
Potassium: 176mg
Protein: 3g
Saturated Fat: 8g
Sodium: 223mg
Vitamin A: 8490IU
Vitamin C: 2mg
