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Pumpkin Pie Dessert

 Pumpkin Pie Dessert
This is an easy alternative to pumpkin pie. It's particularly quick when you need a special dessert. It doesn't require baking, which frees up the oven for the rest of your meal.—Tina Lust, Nevada, Ohio
12-15 ServingsPrep: 20 min. + chilling

Ingredients

  • 2-1/4 cups crushed butter-flavored crackers (about 50 crackers)
  • 1/2 cup sugar
  • 3/4 cup butter, melted
  • 2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Whipped topping and chopped pecans

Directions

  • In a small bowl, combine the cracker crumbs, sugar and butter. Press
  • into a greased 13-in. x 9-in. dish; set aside.
  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
  • for 2 minutes or until soft-set. Stir in pumpkin and spices. Spread
  • over the crust. Refrigerate for 3 hours or until set. Garnish with
  • whipped topping and nuts. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 232 calories, 14 g fat (7 g saturated fat), 29 mg cholesterol, 312 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.