Thanksgiving Recipes
Pumpkin Mallow Pie
Yield: 8 servings, one slice each
Ingredients
- 40 Nilla Wafers, divided
- 2 tablespoons granulated sugar
- 3 tablespoons butter, melted
- 1 1/4 cups cold milk, divided
- 2 (4 serving size) boxes Jell-O Vanilla Flavor Instant Pudding & Pie Filling
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 4 cups Jet-Puffed Miniature Marshmallows
- 1 1/2 cups thawed Cool Whip Whipped Topping*
Instructions
- Reserve 16 of the wafers. Finely crush remaining 24 wafers; place in medium bowl.
- Add sugar and butter; mix well.
- Press firmly onto the bottom of a 9 inch pie plate.
- Stand reserved wafers around edge of pie plate; set aside.
- Pour 1 cup of the milk into large bowl.
- Add dry pudding mixes. Beat with wire whisk for 2 minutes. or until well blended.
- Add pumpkin and pumpkin pie spice; mix well. (Mixture will be thick.)
- Spread evenly onto bottom of crust.
- Microwave marshmallows and remaining 1/4 cup milk in large microwaveable bowl on HIGH for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Stir until mixture is well blended.
- Refrigerate for 15 minutes or until completely cooled.
- Gently stir in whipped topping; spread over pumpkin layer in crust.
- Refrigerate for 4 hours or until firm.
- Spice it up with a sprinkling of ground cinnamon just before serving.
- Store any leftover pie in refrigerator.
Notes
* The best way to thaw frozen Cool Whip Whipped Topping is in its container in the refrigerator. An 8 ounce tub will thaw in 4 hours. We DO NOT recommend thawing Cool Whip Whipped Topping in the microwave.
Nutrition
Per serving: Calories 390; Total fat 11g; Saturated fat 7g; Cholesterol 20mg; Sodium 500mg; Carbohydrate 71g; Dietary fiber 1g; Sugars 51g; Protein 3g; Vitamin A 100% DV; Vitamin C 2% DV; Calcium 6% DV; Iron 6% DV
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company