Lemony Pumpkin Raisin Pie
Submitted by: p.a.harmon
Canned raisin pie filling is spread in a prepared graham crust, and topped with a mixture of lemon pudding, yogurt, pumpkin & spice, and Cool Whip.
Ingredients
- 1 - Graham Cracker Crust (9 oz)
- 1 - 21 oz Can Raisin Pie Filling
- 1 - Pkg (4-serving size) Lemon Flavor Instant Pudding & Pie Filling
- 1 - 8 oz Carton Low-Fat Lemon Yogurt
- 1 cup Canned Solid Pack Pumpkin
- 1 tsp Pumpkin Pie Spice
- 2 tsp Grated Lemon Zest, divided
- 2 cups Frozen Whipped Topping, thawed, divided
- 1 tsp Ground Ginger
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Method
Place raisin pie filling in bottom of graham cracker crust. In mixing bowl, mix together instant lemon pudding & pie filling and yogurt. Beat with electric mixer on medium speed for 1 minute. Mix in pumpkin, pumpkin pie spice, and 1 tsp. lemon zest. Fold in 1 Cup of the whipped topping. Spoon on top of raisin pie filling. Refrigerate for several hours or overnight. To serve, mix ground ginger into remaining 1 Cup whipped topping. Garnish pie with dollops of ginger topping and sprinkle with remaining 1 tsp. lemon zest.
Notes: Here's a new twist on pumpkin pie with raisin and lemon layers, perfect for topping off a Thanksgiving dinner.
Number of Servings: 8
Submitted by: p.a.harmon ( See all of p.a.harmon Recipes )
