Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cantaloupe Cream Pie
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- #88757
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 3/4 cup vanilla wafer crumbs
1/2 cup butter or margarine, melted
1 package (5 ounce size) cook and serve vanilla pudding and pie filling (do not use instant pudding mix)
2 1/2 cups milk
1 small cantaloupe, seeded, peeled and coarsely diced
1 cup heavy cream
directions
Preheat oven to 375 degrees F. In a 10" pie plate, combine vanilla wafer crumbs and melted butter.
Press the mixture onto the bottom and sides of the pie plate; make a slight edge. Bake until lightly browned, 8 to 10 minutes. Let cool on wire rack.
Meanwhile, in a large saucepan, prepare pudding mix according to label directions but using only 2 1/2 cups milk. Drain cantaloupe pieces well on paper towels; stir the cantaloupe into the pudding mixture.
Cover the surface of the pudding mixture with plastic wrap; refrigerate until set, about 30 minutes.
Whip the cream and fold into the pudding mixture; spoon into the crust. Refrigerate until set.
added by
tompat
nutrition data
Nutritional data has not been calculated yet.
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