Eat this pumpkin pie with a bowl and spoon. Cream cheese makes the filling extra creamy, and chopped pecans add some crunch. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. For crust, in a food processor combine graham crackers and melted butter. Cover and process with several on/off pulses until well mixed. Press mixture onto the bottom of a 3-quart rectangular baking dish. Bake about 10 minutes or just until golden; cool.

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  • In a large mixing bowl beat pumpkin, cream cheese, pudding mix, 1 teaspoon of the pumpkin pie spice, and the vanilla with an electric mixer on medium to high speed until combined. Gradually add milk, beating on low to medium speed about 3 minutes or until smooth. Spread mixture over crust.

  • In the same bowl fold together whipped topping and the remaining 1/2 teaspoon pumpkin pie spice; spread over pumpkin layer. Sprinkle with pecans. Cover and chill 4 to 8 hours before serving.

Tips

Test Kitchen Tip: This is a "spoonable" dessert, best served in small bowls with spoons.

Nutrition Facts

163 calories; 9.1 g total fat; 4.4 g saturated fat; 14 mg cholesterol; 300 mg sodium. 145 mg potassium; 18.1 g carbohydrates; 1.2 g fiber; 7 g sugar; 3.4 g protein; 3973 IU vitamin a iu; 1 mg vitamin c; 12 mcg folate; 67 mg calcium; 1 mg iron; 17 mg magnesium;

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