Recipe
Dessert
No-Bake Pumpkin Pie with Molasses Cookie Crust
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 5 | Hy-Vee bakery molasses cookies, finely crushed | |
| ¼ c. | Hy-Vee granulated sugar | |
| 2 tbsp. | Hy-Vee butter, melted | |
| 1 | (3.4 oz) pkg Hy-Vee instant vanilla pudding mix | |
| 1 | (15 oz) can Hy-Vee pumpkin | |
| ⅔ c. | Hy-Vee skim milk | |
| 2 tsp. | pumpkin pie spice | |
| 1 c. | thawed Hy-Vee frozen whipped topping | |
| Thawed Hy-Vee whipped topping, for serving |
Directions
- Preheat oven to 375 degrees.
- Combine crushed cookies, sugar and butter and press firmly onto bottom and up the sides of a 9-inch pie plate. Bake for about 8 minutes or until edges start to brown. Cool completely before filling.
- Beat together pudding mix, pumpkin, milk and pumpkin pie spice until well blended. Fold in whipped topping. Spread in cooled pie crust. Cover and refrigerate for at least 3 hours. Serve with whipped topping, if desired.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 250mg
- Total Carbohydrates: 38g
- Protein: 3g
Daily Values
0%
Vitamin A 130%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 4%