Pumpkin Pie Pudding
Ingredients
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1 egg white, beaten
1 graham cracker crust (8 inches)
1 package (1-½ ounces) instant vanilla pudding mix
1 can (15 ounces) solid pack -pumpkin
1 teaspoon pumpkin pie spice
● ½ teaspoon ground cinnamon
● ½ teaspoon ground nutmeg
● 1-½ whipped topping, divided
Directions
1.)
Brush egg white over crust. Bake at 375 degrees fahrenheit for 5 minutes or until lightly
brown. Cool on a wire rack.
2.) In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon,
and nutmeg. Fold in one cup whipped topping. Pour into crust. Refrigerate for 4 hours or
overnight.
3.) Cut into slices, dollop with the remaining whipped topping. Refrigerate leftovers
Recipe By: Lily Stone
Staff Member Gr. 8