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
- Brush egg white-colored over crust. Bake at 375 for five minutes or until gently browned. Awesome on the wire rack.
- 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.
- 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.