We have been making this recipe for years. It is one of my husband’s all time favorite recipes and it always comes out great every time. Of course he likes the regular pumpkin pie that everyone serves at Thanksgiving but this is a nice alternative especially if you are trying to watch you calories during the holiday. I usually make this recipe with light or fat free whipped topping and sugar free pudding.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Makes |
2 pies |
4 pies |
6 pies |
8 pies |
10 pies |
12 pies |
| Ingredients | ||||||
| Graham cracker crumbs |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Margarine, melted |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Instant vanilla pudding mix, 4 servings boxes (about 3.4 oz. each) |
2 boxes |
4 boxes |
6 boxes |
8 boxes |
10 boxes |
12 boxes |
| Milk |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Canned pumpkin |
15 oz. |
30 oz. |
45 oz. |
60 oz. |
75 oz. |
90 oz. |
| Cinnamon |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Ground ginger |
3/4 t. |
1-1/2 t. |
2-1/4 t. |
1 T. |
1 T. + 3/4 t. |
1 T. + 1-1/2 t. |
| Ground nutmeg |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Ground cloves |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Whipped topping |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
Assembly Directions:
In a mixing bowl combine graham cracker crumbs, sugar and margarine. Mix until combined. Divide evenly between pie plates. Press mixture onto bottom of pan and up the sides. Using a mixer, mix the vanilla pudding mix and the milk. The mixture will be very thick. Add the pumpkin and the spices and mix thoroughly. Add whipped topping and mix until blended. Divide the mixture evenly between the pie shells.
Freezing Directions:
Place the pies in gallon freezer bags. Seal, label and freeze.
Serving Directions:
Thaw and enjoy!
Comments:
You can serve it plain or with a dollop of whipped topping. You can substitute light or non-fat whipped for the regular whipped topping. You can also use a store bought graham cracker crust instead of making your own.
Nutritional Info:
Per Serving: 249 Calories; 13g Fat (45.4% calories from fat); 3g Protein; 31g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 283mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Vegetable; 2-1/2 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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