Ingredients
Scale
- 1 recipe Pretzel Pie Crust
- ½ cup (100g) granulated sugar
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 ½ cups (354ml) nonfat milk
- 1 cup (243g) pumpkin puree (not pumpkin pie mix)
- 1 teaspoon pumpkin pie spice
- 8 ounces (226g) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (8 ounces) whipped topping
- Chocolate bar (candy bar or semi-sweet baking bar), grated (for garnish)
Instructions
- Prepare the pretzel pie crust by crushing pretzels and mixing them with melted butter, then chill.
- In a bowl, whisk together instant pudding mix and nonfat milk until smooth.
- Fold in pumpkin puree and pumpkin pie spice.
- Beat cream cheese until smooth, then combine with sugar and vanilla.
- Fold in half of the whipped topping.
- Layer the pumpkin filling over the chilled crust, then spread the cream cheese mixture on top.
- Finish with the remaining whipped topping and garnish with grated chocolate.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure cream cheese is at room temperature for easier mixing.
Chill the dessert for at least 4 hours to set properly.
Use fresh pumpkin puree for better flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 28
- Sodium: 300
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 4
- Cholesterol: 30