COCONUT-PUMPKIN PUDDING PIE

Coconut-Pumpkin Pudding Pie image

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

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Ingredients

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

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