• 8servings
  • 8minutes

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Nutrition Info . . .

VitaminsA, D
MineralsZinc, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. CRUST

  2. 1 3/4 cups finely ground gingersnap cookie crumbs (about 40, 2-inch cookies)

  3. 2 tablespoons granulated sugar

  4. 1/3 cup melted butter


  6. 2 envelopes

  7. 7 grams each 1/4 cup very hot water

  8. 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

  9. 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix

  10. 1 box (3.4 oz.) vanilla instant pudding and pie filling mix

  11. 1 teaspoon pumpkin pie spice

  12. 1 1/2 cups thawed, frozen whipped topping

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350° F. Grease 9-inch deep-dish pie plate.


  3. COMBINE crumbs and sugar in medium bowl. Stir in butter. Reserve 1/3 cup crumb mixture for topping. Press remaining crumb mixture onto bottom and up sides of prepared pie plate.

  4. BAKE for 8 minutes. Cool completely on wire rack.


  6. PLACE gelatin in small saucepan. Pour water over gelatin; let stand for 1 minute. Heat over low heat, stirring often, until gelatin is dissolved. Add evaporated milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

  7. BEAT pumpkin pie mix, pudding mix, evaporated milk & gelatin mixture and pumpkin pie spice in large mixer bowl on high speed for 3 minutes. Carefully fold in whipped topping. Spoon mixture into crumb crust. Sprinkle with reserved crumb mixture. Refrigerate for 2 hours or until firm enough to cut.

  8. For nutrition information about LIBBY'S PUMPKIN, click here .

  9. Click here to find out why CARNATION Evaporated Milk is The Cooking Milk.

  10. Click here for nutrition information about CARNATION Evaporated Milk.


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