Pudding Pumpkin Pie Recipe

Pudding Pumpkin Pie Recipe photo by Taste of Home

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You don’t have to spend all day in the kitchen whipping up a good-for-you dessert with this pumpkin pie. Sent by Sheila Roution of Angleton, Texas, the mouthwatering treat has a pleasant level of pumpkin and spice, and it’s ready in no time at all.—Sheila Roution, Angleton, Texas

This recipe is:

Quick

Diabetic Friendly

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Pudding Pumpkin Pie Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

1 egg white, 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 pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups reduced-fat whipped topping, divided

Directions

Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight.
Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers. Yield: 8 servings.

Nutritional Analysis: 1 piece with 1 tablespoon whipped topping equals 180 calories, 5 g fat (3 g saturated fat), 1 mg cholesterol, 341 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Pudding Pumpkin Pie in Quick Cooking November/December 2005, p55