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Pumpkin Delight

Read Reviews (20)

"This pumpkin and pudding pie recipe is both easy and low in calories." — Annette Clark

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 6 servings Change Servings

1 (3 ounce) package instant sugar-free vanilla pudding mix
1 1/2 cups skim milk
1 cup pumpkin puree

1 teaspoon pumpkin pie spice
1 1/2 cups lite frozen whipped topping
1 (9 inch) low fat graham cracker pie crust

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Directions

In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

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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!

—NewMammaCook

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Most Helpful Critical Review

Oct 25, 2008

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.

—Amanda J.

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24 Ratings

Dec 03, 2006

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!

—lgann62

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Nov 08, 2003

Great for Thanksgiving for those watching weight and sugar count. Good recipes for those types are hard to find. Thanks.

—HILLBILLYKATE

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Nov 23, 2006

My father is diabetic, so I was searching for Thanksgiving desserts he could enjoy. We all enjoyed this recipe and will make it again.

—tbyrd

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Dec 01, 2008

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.

—deuxbebes

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Feb 02, 2008

Do not waste your time! It was runny!!

—Denise

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Nov 15, 2008

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.

—T and Me

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Nutrition

Calories
311 kcal
16%

Carbohydrates
47.9 g
15%

Cholesterol
1 mg
< 1%

Fat
12 g
19%

Fiber
1.3 g
5%

Protein
4.2 g
8%

Sodium
842 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Delight

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 311
Calories from Fat: 108

% Daily Value *
Total Fat 12g 19 %
Saturated Fat 4g 20 %
Cholesterol 1mg < 1 %
Sodium 842mg 34 %
** Potassium 231mg 6 %
Total Carbohydrates 47.9g 15 %
** Dietary Fiber 1.3g 5 %
Protein 4.2g 8 %
Sugars 20.8g
Vitamin A 50 %
Vitamin C 3 %
Calcium 14 %
Iron 12 %
** Thiamin 8 %
** Niacin 15 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.