Directions. Brush egg white over crust. Bake at 375Â° for 5 minutes or until lightly browned. Cool on a wire rack. In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.
Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.
Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP. Refrigerate 1 hour. Sprinkle nuts over pie just before serving.
A fluffier pumpkin pie made with instant pudding and whipped topping. It's very easy too. You can use a graham cracker crust instead of the regular pie crust for a .
This quick pumpkin dessert is creamy, smooth and so satisfying! All that is needed is instant. vanilla instant pudding and pie filling mix; 1 can (12 fl. oz.) NESTLÃ‰Â® CARNATIONÂ®. . Jello sugar free vanilla pumpkin pudding. Was surprisingly .