Pudding Pumpkin Pie Recipe

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

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

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

Nutritional Facts

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

  • 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
  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

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Reviews forPudding Pumpkin Pie

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MY REVIEW
dsbean User ID: 6354490 115748
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
DianaWu User ID: 6602293 64703
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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