Creamy Pumpkin Pie
Ingredients
The crust
-
1 ½
cups
graham cracker crumbs
-
3
Tbsp
butter
-
3
Tbsp
coconut oil (melted)
-
½
cup
granulated sugar
The filling
-
1
large box
instant vanilla pudding mix
-
1 ¾
cups
cold low-fat milk
-
8
oz
1/3 fat cream cheese
-
¼
cup
granulated sugar
-
1 ¼
cups
pumpkin puree
-
1
tsp
pumpkin pie spice
Topping
-
to taste
whipped cream or coconut whipped cream
Instructions
- Preheat the oven to 375°F (190°C) if making the crust from scratch.
- In a bowl, mix graham cracker crumbs, half of the sugar, melted butter, and coconut oil until moistened.
- Press the mixture into an 8- or 9-inch pie plate and bake for 7 minutes, then cool in the fridge for at least 15 minutes.
- In a clean bowl, beat cream cheese, the remaining sugar, and ¼ cup of milk until smooth, then spread over the cooled crust.
- In another bowl, mix pudding mix and the remaining milk, beating for 2 minutes, then refrigerate for 5 minutes.
- Combine the chilled pudding with pumpkin puree and pie spice, then pour over the cream cheese layer.
- Cover and refrigerate for at least 4-6 hours, preferably overnight.
- Top with whipped cream or coconut whipped cream before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
331
Total fat
15g
Total carbohydrates
43g
Total protein
5g
Sodium
375mg
Cholesterol
29.4mg
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