Pumpkin Delight

Pumpkin Delight

21 Reviews 1 Pic
Annette Clark
Recipe by  Annette Clark

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  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.

Share It

Reviews (21)

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. And you may also use 2 (3.4 oz.) boxes of the sugar free pudding. Thanks agian!



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!



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

More Reviews

Similar Recipes

Sara's Pumpkin Pie

Sara's Pumpkin Pie

Walnut Pumpkin Pie

Walnut Pumpkin Pie

Pumpkin Cheese Pie

Pumpkin Cheese Pie

Pumpkin Custard Pie

Pumpkin Custard Pie

Pumpkin Bars I

Pumpkin Bars I

Frozen No-Bake Pumpkin Pie

Frozen No-Bake Pumpkin Pie


Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Walnut Pumpkin Pie


next recipe:

Frozen No-Bake Pumpkin Pie