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Pudding Pumpkin Pie

 Pudding  Pumpkin Pie
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
8 ServingsPrep: 15 min. + chilling


  • 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


  • 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 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.