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Pumpkin Delight

Pumpkin Delight

Annette Clark

Annette Clark

This pumpkin and pudding pie recipe is both easy and low in calories.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 842 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
  2. Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
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Reviews

lgann62
27

lgann62

12/3/2006

Great recipe! I substituted low fat cream cheese for the whipped topping and made it more like a cheese cake. I am a gastric bypass patient and this recipe was perfect for me!

NewMammaCook
25

NewMammaCook

12/5/2003

I made two pies, one made with butterscotch the other with vanilla pudding,which turned out great. I will note though that instead of using 1 cup of pumkin puree I used half of a 29 oz. can of pumkin. And you may also use 2 (3.4 oz.) boxes of the sugar free pudding. Thanks agian!

HILLBILLYKATE
16

HILLBILLYKATE

11/8/2003

Great for Thanksgiving for those watching weight and sugar count. Good recipes for those types are hard to find. Thanks.

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