Best Coconut Pumpkin Pudding Pie Recipes
COCONUT-PUMPKIN PUDDING PIE
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.
Provided by My Food and Family
Categories Home
Time 4h
Yield 8 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 15 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
COCONUT-PUMPKIN PUDDING PIE
Steps:
- 1. Heat oven to 350 degrees. 2. Mix graham crumbs, butter and 1/2 c. coconut; press onto bottom and up side of 9 in. pie plate. Bake 8-10 min. or until lightly browned; cool completely. 3. 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. 4. Refrigerate 3 hrs. or until firm. Meanwhile, toast remaining coconut; cool. 5. Sprinkle toasted coconut over pie just before serving.
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