Comida Kraft
Recipe Box

Coconut-Pumpkin Pudding Pie

4
(1) 1 Review
Prep Time
20
min.
Total Time
4
hr.
Servings

8 servings

This easy pie is a sweet and creamy combination of spicy pumpkin filling, vanilla pudding and flaked coconut—and it's ready for the oven in 20 minutes.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix graham crumbs, butter and 1/2 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.
  • Beat pudding mix, milk, pumpkin and spice in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Pour into crust; top with remaining COOL WHIP.
  • Refrigerate 3 hours or until firm. Meanwhile, toast remaining coconut; cool.
  • Sprinkle toasted coconut over pie just before serving.

Make Ahead

Pie can be refrigerated overnight before topping with toasted coconut and serving.

Substitute

Prepare using COOL WHIP LITE Whipped Topping.

How to Toast Coconut

Spread coconut in shallow pan. Bake in 350°F oven 5 to 7 min. or until lightly browned, stirring occasionally. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 4 min. or until lightly browned, stirring every 2 min.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 14g
Saturated fat 11g
Cholesterol 15mg
Sodium 370mg
Carbohydrate 39g
Dietary fiber 3g
Sugars 19g
Protein 3g
   
Vitamin A 170 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 70 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • marstan1 |

    This did not set-up in the refrig. I put the rest in the freezer and took it out an hour before we ate it and it was better this way. I wlll make it again, but might add a bit more nutmeg or cinnamon.

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