Serves: 8
Total Calories: 523
Heat oven to 350°F. In small bowl, combine all crust ingredients stir until blended. Reserve 2 tablespoons of crust mixture for topping. Press remaining crust mixture in bottom and up sides of 9- or 10-inch pie pan. Bake at 350°F. for 6 minutes. Cool.
In large bowl, combine all filling ingredients except whipped topping beat 2 minutes at medium speed. Fold in 1 cup of the whipped topping pour into prepared crust. Refrigerate until set. Spread remaining whipped topping over filling sprinkle with reserved crust mixture. Refrigerate at least 4 hours or until serving time.* '
*TIP: If substituting other nonfrozen whipped toppings or whipped cream, refrigerate 6 hours or overnight before serving.
Nutrition Per Serving: Calories 560 Protein 3g Carbohydrate 64g Fat 32g Sodium 320mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Frost-on-the-Pumpkin Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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