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Vanilla pudding pumpkin pie recipe

Vanilla pudding pumpkin pie recipe

Ingredients

  • 1 egg white-colored, beaten
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1 cup cold fat-free milk
  • 1 package (1-1/2 ounces) sugar-free instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon pumpkin cake spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 cups reduced-fat whipped topping, divided

Directions

  1. Brush egg white-colored over crust. Bake at 375 for five minutes or until gently browned. Awesome on the wire rack.
  2. Inside a large bowl, whisk milk and pudding mix. Stir within the pumpkin, pumpkin cake spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hrs or overnight.
  3. Reduce slices dollop with remaining whipped topping. Refrigerate leftovers. Yield: 8 servings.

Initially printed as Pudding Pumpkin Cake in Quick Cooking November/December 2005, p55

Dietary Details

1 piece: 180 calories, 5g fat (3g saturated fats), 1mg cholesterol, 341mg sodium, 29g carb (12g sugars, 2g fiber), 3g protein Diabetic Exchanges: 2 starch, 1 fat.

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