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Pudding Pumpkin Pie

Name: Pudding Pumpkin Pie
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 1 large egg white, beaten; 1 reduced-fat graham cracker crust (9 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

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling

Makes

8 servings

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

Pudding Pumpkin Pie Recipe photo by Taste of Home

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Ingredients

1 large egg white, beaten
1 reduced-fat graham cracker crust (9 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.

Nutrition 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.

Pudding Pumpkin Pie

Total Time

Makes

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