Recipe Image

Spoonable Pumpkin Pie

  • 20 m
  • 4 h 30 m
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.”


    • 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


  • 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.
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