I recently came into a wealth of Pumpkin Spice Cheerios, so I have been thinking of new ways to use that tasty cereal. My first experiment was to create a graham cracker pie crust, but to substitute the cereal for the graham crackers. The result was a delicious pumpkin cream pie that is perfect recipe for any fall get-together.
Watch this short video to see how to make a delicious pie crust using Pumpkin Spice Cheerios! I put out two new videos each week, so consider subscribing to my YouTube channel.
I used my pumpkin spice pie crust to make a delicious pumpkin cream pie. The recipe is incredibly simple, which makes it perfect for a hectic Fall day!
Pumpkin Spice Cream Pie
2017-10-08 17:03:55
Nutrition Facts
Serving Size
858g
Amount Per Serving
Calories 1056
Calories from Fat 360
% Daily Value *
Total Fat 41g
63%
Saturated Fat 25g
125%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 141mg
47%
Sodium 855mg
36%
Total Carbohydrates 155g
52%
Dietary Fiber 14g
55%
Sugars 117g
Protein 25g
Vitamin A
1348%
Vitamin C
38%
Calcium
88%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 - 15 oz. can pure Pumpkin
- 1 large cheesecake instant pudding mix
- 1 cup evaporated milk
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 c whipped topping
Instructions
- Mix together pumpkin, pudding mix, milk and spices till well combined. Fold in the whipped topping.
- Scoop mixture into cooled pie crust and freeze for at least 2 hours and up to 2 days. Thaw 1 hour before serving. Top with more whipped topping and pecans, if desired.
Mad in Crafts https://madincrafts.com/
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