Spoonable Pumpkin Pie

Spoonable Pumpkin Pie

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From: Diabetic Living Magazine

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

Ingredients 18 servings

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Original recipe yields 18 servings
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  • 1½ cups graham cracker crumbs
  • ⅓ cup light butter, melted
  • 1 (15 ounce) can pumpkin
  • 1 (8 ounce) package reduced-fat cream cheese or whipped cream cheese spread, softened
  • 3 (1 ounce) packages fat-free, sugar-free, reduced-calorie vanilla instant pudding mix
  • 1½ teaspoons pumpkin pie spice
  • 1½ teaspoons vanilla extract
  • 2½ cups fat-free milk
  • 1 (8 ounce) container frozen light whipped dessert topping, thawed
  • ½ cup chopped pecans, toasted

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°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.
  2. 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.
  3. In the same bowl fold together whipped topping and the remaining ½ teaspoon pumpkin pie spice; spread over pumpkin layer. Sprinkle with pecans. Cover and chill 4 to 8 hours before serving.
  • Test Kitchen Tip: This is a "spoonable" dessert, best served in small bowls with spoons.

Nutrition information

  • Serving size: 1/18 pie
  • Per serving: 163 calories; 9 g fat(4 g sat); 1 g fiber; 18 g carbohydrates; 3 g protein; 12 mcg folate; 14 mg cholesterol; 7 g sugars; 3,973 IU vitamin A; 1 mg vitamin C; 67 mg calcium; 1 mg iron; 300 mg sodium; 145 mg potassium
  • Nutrition Bonus: Vitamin A (79% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 Starch, 2 Fat

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