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Fall weather and activities are in full force! There are pumpkin patches, mazes, bake sales and the beginning of holiday get-togethers. This Pumpkin Spiced Blondie Pie would be a great addition to your Fall fun.
Do you have crazy weeks? I know you do. Every Mom does! It can be quite a challenge to keep up with practices, school, chores, and cooking. Then on top of everything else you have to bake a dessert for a special Fall party, bake sale, or Fall Carnival. I have good news for you. This Pumpkin Spiced Blondie Pie is not only easy to cook, but it doesn’t need to be refrigerated or reheated. AND, it can be cooked a day or two before the special event. It is made with ingredients that are easy to find and budget friendly. I purchased items for the Pumpkin Spiced Blondie Pie at my local Walmart Bake Center. What is the Bake Center? I am glad you asked! The picture below shows you what to look for when you are shopping at Walmart. The Walmart Bake Center is four sides of baking awesomeness!
Are you ready to see how easy this pie is? Here we go:
The filling to this pie is a Pumpkin Spiced Blondie. You mix it all in one bowl. First combine your dry ingredients including Jell-O Vanilla Instant Pudding.
Next you combine your wet ingredients including canned pumpkin, melted butter, and Baker’s Angel Flake Coconut.
Once the pie is finished baking add the special final ingredient, Jet-Puffed Miniature Marshmallows. They give the pie a beautiful finish with a perfect sweetness.
And that is it! Let the pie cool completely before serving. Pumpkin Pie Spiced Blondie Pie has a gooey marshmallow top, a moist filling, and a crunchy crust. The perfect easy Fall pie.
Pumpkin Spice Blondie Pie an easy Fall dessert.
- 1 1/2 cup Graham Crackers Crushed approx 10 sheets
- 6 tbsp Butter melted
- 1/4 cup Sugar
- 1/2 cup Flour
- 1/2 cup Jell-O Vanilla Instant Pudding
- 1 cup Brown Sugar
- 1/2 tsp Baking Soda
- 3 tsp Cinnamon
- 1/4 tsp Allspice
- 1/8 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- 1/2 cup Butter melted
- 1/2 cup Canned Pumpkin
- 1/2 cup Baker’s Angel Flake Coconut
- 1/2 bag Jet-Puffed Miniature Marshmallows
Preheat Oven to 350 degrees.
Combine Crushed Graham Crackers, 6 tbl Melted Butter, and 1/4 cup Sugar in a bowl until the texture of wet sand. Pour mixture into a 9 inch pie pan. Press crust evenly on bottom and up sides. Set crust aside.
In a mixing bowl combine Flour, Jell-O Vanilla Instant Pudding, Brown Sugar, Baking Soda, Cinnamon, Allspice, Ground Cloves, Nutmeg, and Ginger.
Add 1/2 cup Melted Butter and Pumpkin to dry ingredient then stir until completely combined. The dough will be thick.
Add Baker’s Angel Flake Coconut to pie filling mixture. Once combined carefully then spoon mixture into pie crust and smooth.
Bake pie for 35 minutes.
Take pie out and top with half a bag of Jet-Puffed Miniature Marshmallows.
Turn broiler on low. Broil pie for 1-3 minutes. Check pie every 30 seconds to make sure the marshmallows are not over cooked.
For more Fall and holiday recipes, check out Kraft.com. What is your favorite Kraft Foods holiday recipe?