Pudding  Pumpkin Pie Recipe
Pudding Pumpkin Pie Recipe photo by Taste of Home

Pudding Pumpkin Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack.
  2. 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.
  3. Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers. Yield: 8 servings.
Originally published as Pudding Pumpkin Pie in Quick Cooking November/December 2005, p55

Nutritional Facts

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.

Reviews for Pudding Pumpkin Pie

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Apr. 30, 2014

Very easy recipe but the spice is way too strong. If I make again I will use the pumpkin pie spice only and add just a little more cinnamon.

MY REVIEW
Reviewed Jun. 8, 2013

I made this with a Grapenuts/Apple juice concentrate crust...110 calories per slice and delicious!! This will be made many times! Thank you for the recipe!!

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