Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary test

20 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

1/18 pie
163 calories; protein 3.4g; carbohydrates 18.1g; dietary fiber 1.2g; sugars 6.8g; fat 9.1g; saturated fat 4.4g; cholesterol 14.5mg; vitamin a iu 3973IU; vitamin c 1.1mg; folate 11.9mcg; calcium 67.3mg; iron 0.7mg; magnesium 16.6mg; potassium 144.9mg; sodium 300.2mg.

1 Starch, 2 Fat