Stuffed Pumpkin Pie Recipe

Ingredients

1 (8 ounce) package frozen whipped topping, thawed

1 package instant vanilla pudding mix

3 egg whites

1 (.25 ounce) package instant vanilla pudding mix

1 teaspoon lemon zest

2 cups chopped pecans

1 (9 inch) prepared graham cracker crust

1 (8 ounce) package cream cheese, softened

1 (8 ounce) jar pumpkin puree

1 (8 ounce) can evaporated milk

1 (3 ounce) can sliced pecans

1 (8 ounce) container frozen whipped topping, thawed

1 (6 ounce) can evaporated milk

1 (7 ounce) can pumpkin puree

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large glass bowl, mix the orange juice concentrate, lemon flavored gelatin, lemon zest, pecans, and whipped topping. Pour mixture into crust of pie crust.

Bake in preheated oven for 30 minutes, or until set. Cool slightly, and chill pie for at least 8 hours before serving.

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Comments

peenegel writes:

⭐ ⭐ ⭐ ⭐ ⭐

Such a good recipe. It was a delicious side dish to our pumpkin pie. i didn't have red onions, so i used 1 medium red onion and 1 large pumpkin. I also threw in some dried cranberries, so that's what got me going. Thanks!

Brawnkad1222 writes:

⭐ ⭐

I think the only way this should have lasted longer would have been for it to have a kind of soft fall/winter squash kind of smell. I didn't put in the egg, cheese or bacon, and it was kind of vinegary tasting. Next time I would exercise more (preferably using fresh), and include some mushrooms and escaping colon, but the uncooked frozen puddings I came up with were pretty good substitutes, and well worth coming up with new recipes from scratch. At least for me.