I was looking to use up a bit of pumpkin… and came up with this. Its REALLY easy and was just as tasty!
First, I made up a box of fat free-sugar free cheesecake flavored JELL-O and put it in a graham cracker crust to thicken.
Next… I made up a pumpkin mixture…
1/2 can pumpkin
1/4 cup sugar
cinnamon and nutmeg to season…
Mix this all together and spread on the bottom of a greased metal pie pan. Mine was about1/2 inch thick. I then baked this in the oven at around 375 (my oven in in Celsius.. so I’m estimating for you) I think it was around 30 min to get firm… test with a toothpick.
Let it cool in the pan, then carefully lift out and place on top of the pudding in the crust. I refrigerated it another few hours before slicing and serving with cool whip! YUM! The layers were really pretty too, sorry my pictures are not great.. it was late at night…
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