No-Bake Pumpkin Pie with Molasses Cookie Crust
Servings and Ingredients
|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|
- 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.
230 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 250mg
- Total Carbohydrates: 38g
- Protein: 3g
Vitamin A 130%
Vitamin C 2%