Recipe by Annette Clark
"This pumpkin and pudding pie recipe is both easy and low in calories."
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1 (3 ounce) package
instant sugar-free vanilla pudding mix
1 1/2 cups
pumpkin pie spice
1 1/2 cups
lite frozen whipped topping
1 (9 inch)
low fat graham cracker pie crust
I made two pies, one made with butterscotch the other with vanilla pudding,which turned out great. I will note though that instead of using 1 cup of pumkin puree I used half of a 29 oz. can of pumkin. And you may also use 2 (3.4 oz.) boxes of the sugar free pudding. Thanks agian!
Sorry this recipe just didn't quite work. First of all, it wasn't very pumpkin-y or pumpkin pie-ish, just cool-whipish, so I ended up trippling the pumpkin pie spice and adding some extra cinnamon. Second of all, there was wayyy more than what was needed to fill a pie shell, what a waste. Finally, after waiting for it to set in the fridge for a few hours, I had to scoop it out of the shell and add another package of pudding to thicken it to make it pie or even pudding consistency. Sorry, won't be making this again.
Great recipe! I substituted low fat cream cheese for the whipped topping and made it more like a cheese cake. I am a gastric bypass patient and this recipe was perfect for me!
Great for Thanksgiving for those watching
weight and sugar count. Good recipes for
those types are hard to find. Thanks.
My father is diabetic, so I was searching for Thanksgiving desserts he could enjoy. We all enjoyed this recipe and will make it again.
I also didn't add the whipped topping as I assumed it went on top. The result was just what we wanted! I put the pudding in small graham cracker crusts and it turned out just fine. The kids loved that they could help with the prep and, of course, the eating.
I messed up, but it turned out GREAT! I thought the frozen whipped topping was just for plopping on top of the pudding... so it was omitted. No matter, it turned out just like I wanted, and tasted almost like pumpkin pie, except more custardish.
Do not waste your time! It was runny!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 108
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