Reviewed: Mar. 30, 2012

I like to use fat free evaporated milk and sugar free CHEESECAKE pudding. For low carbers like me, this can be served in dessert dishes like mousse. I just spoon the mix into a large ziploc bag, snip off the corner and pipe into the dessert dishes, polishing off with a dollop of whipped topping. My family loves this dessert.

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 29, 2012

This was really good but it is NOT pie. Putting it in the pie plate was pointless. Trying to cut and serve it was a disaster. Next time I will just mix everything together in a bowl like pudding and serve it in small dessert bowls.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 5, 2012

Pumpkin pie is one of my favorite all-time desserts, and this recipe satisfies!! I make the recipe pretty much as is, only I use sugar-free, fat-free cheesecake pudding mix. I then make a crust with 5 low-fat graham crackers and two tablespoons of melted Brummel and Brown, baked for like 8 minutes. Fill the crust and FREEZE! Pumpkin ice cream pie! Top it with the remaining Cool Whip lite and dig in. At about 142 calories per slice, this is an indulgence you can have anytime!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tammy

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Wake Forest, North Carolina, USA

Reviewed: Oct. 24, 2011

This is def a keeper. Changed it a bit due to ingredients on hand and others suggestions. Used pure pumpkin instead of puree. Added skim milk, cinnamon, a little vanilla and splenda. Used instant banana pudding instead of vanilla (all I had) and folded in some Reddi-Wip whipped cream. Let is set for and hour or so. More of a mousse consistency. Will add a little bit more pudding next time to get it to thicken a tad more. So satisfying for a low-cal, low-fat dessert.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Tee

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Seaford, New York, USA

Reviewed: Oct. 24, 2011

We put this in a graham cracker crust and it was delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Julie

Cooking Level: Intermediate

Reviewed: Oct. 19, 2011

This is so tasty!!! I used the smaller package of pudding mix. It fixed my pumpkin pie craving!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mrs. Scott

Reviewed: Jun. 29, 2009

I love pumpkin pie, and this is a nice treat for me without adding to my hip measurement.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

HEARTOFSILVER

Reviewed: May 24, 2009

This is good, used 2 percent milk and added a tsp of splenda with the pumpkin spices.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

chefm

Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

Reviewed: Jul. 13, 2008

I LOOVVEE pumpkin pie and this is stuff is pretty darn good! I used fat free sugar free instant cheesecake pudding and canned lite whipped cream instead of cool whip (hydrogenated oils, ick). The consistency was good, not too runny and not too thick. I plan on adding crushed graham cracker to the top before serving after dinner!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Hayly Amber

Cooking Level: Beginning

Home Town: Jackson, New Jersey, USA

Reviewed: Feb. 29, 2008

Instead of vanilla pudding, I am going to used the butterscotch pudding. I think the light cool whip instead of the fatfree will make it a little thicker.

Was this review helpful? [ YES ]
4 users found this review helpful