COCONUT-PUMPKIN PUDDING PIE

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COCONUT-PUMPKIN PUDDING PIE image

Categories     Dessert     Bake     Squash     Fall     Healthy

Yield 8

Number Of Ingredients 8

1 1/4 c. graham cracker crumbs
1/4 c. butter, melted
3/4 c. coconut, divided
1 pkg. vanilla flavor instant pudding
1/2 c. cold milk
1 can pumpkin
1 t. pumpkin pie spice
2 c. thawed Whipped topping, divided

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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