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Desserts

Coconut-Pumpkin Pudding Pie

Coconut-Pumpkin Pudding Pie recipe
photo by:kraft
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.
time
prep:
20 min
total:
4 hr
servings
total:
8 servings

What You Need

1-1/4
cups  graham cracker crumbs
1/4
cup  butter, melted
3/4
cup  BAKER'S ANGEL FLAKE Coconut, divided
1
pkg.   (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2
cup  cold milk
1
can   (15 oz.) pumpkin
1
tsp.  pumpkin pie spice
2
cups   thawed COOL WHIP Whipped Topping, divided

Make It

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.

Kraft Kitchens Tips

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.
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