“This pumpkin and pudding pie recipe is both easy and low in calories.” - by Annette Clark
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
- Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
Nutrition
Amount Per Serving (6 total)
- Calories
- 311 cal
- 16%
- Fat
- 12 g
- 19%
- Carbs
- 47.9 g
- 15%
Based on a 2,000 calorie diet
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Reviews (20)
Rate This Recipe
"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..." See more. And you may also use 2 (3.4 oz.) boxes of the sugar free pudding. Thanks agian!"
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