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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This pumpkin pie is great to have in the freezer and has a wonderful flavor. Great for for a cool summer treat. Ingredients:
crust |
1 1/3 cups graham crumbs |
1/2 cups ground almonds, toasted |
2 tbsp sugar |
1/4 tsp grated orange peel |
1/2 cup butter, melted |
filling |
2 pkgs (102 g each) vanilla instant pudding mix |
1 can (385 ml) evaporated milk |
1 pkg (125 g) soft cream cheese |
1 can (14 oz) pure pumpkin, not pie filling, can also use fresh pumpkin |
1 tbsp frozen orange juice concentrate, thawed |
1/2 tsp vanilla |
1/4 tsp each grated orange peel and ground cinnamon |
Directions:
1. For crust: In small bowl, thoroughly combine graham crumbs, almonds, sugar, orange peel and butter. Press mixture evenly over bottom and up side of 9 inch pie plate. Bake in 350F oven 6-8 minutes. Cool before filling.
2. Filling:
3. In large mixer bowl, combine pudding mix with 1 cup of the milk. Beat until well blended, 1-2 minutes. Beat in cream cheese until smooth. Gradually beat in remaining milk, pumpkin, juice concentrate, vanilla, orange peel and cinnamon.
4. Pour into crust. Freeze 8 hours or overnight. Allow pie to stand at room temperature for 15 minutes before slicing.
5. Garnish with whipped cream if desire.
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