Thanksgiving Recipes

Pumpkin Mallow Pie

Pumpkin Mallow Pie recipe

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

  1. Reserve 16 of the wafers. Finely crush remaining 24 wafers; place in medium bowl.
  2. Add sugar and butter; mix well.
  3. Press firmly onto the bottom of a 9 inch pie plate.
  4. Stand reserved wafers around edge of pie plate; set aside.
  5. Pour 1 cup of the milk into large bowl.
  6. Add dry pudding mixes. Beat with wire whisk for 2 minutes. or until well blended.
  7. Add pumpkin and pumpkin pie spice; mix well. (Mixture will be thick.)
  8. Spread evenly onto bottom of crust.
  9. 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.
  10. Refrigerate for 15 minutes or until completely cooled.
  11. Gently stir in whipped topping; spread over pumpkin layer in crust.
  12. Refrigerate for 4 hours or until firm.
  13. Spice it up with a sprinkling of ground cinnamon just before serving.
  14. 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



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