Pumpkin Pie for Dieters

Pumpkin Pie for Dieters

39 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    1 h 10 m
Recipe by  OCEANBREEZE32

“If you want to stay on your diet this is a terrific crustless pumpkin pie recipe you will love.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
  2. Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.

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Reviews (39)

Rate This Recipe
Sarah Jo

Sarah Jo

I like to use fat free evaporated milk and sugar free CHEESECAKE pudding. For low carbers like me, this can be served in dessert dishes like mousse. I just spoon the mix into a large ziploc bag, snip off the corner and pipe into the dessert dishes, polishing off with a dollop of whipped topping. My family loves this dessert.



My concoction: 12 oz pumpkin puree, 1 cup skim milk, 1 package instant sugar-free vanilla pudding mix, 1 teaspoon pumpkin pie spice (I didn't have any cool whip and the pumpkin was leftover from making a pumpkin cheesecake!). This actually came out really well, had the consistency of a mousse, and was really tasty. I definitely recommend this recipe.



Since there is no crust it is more like a mousse but it is delicious. Layer it like a parfait with crushed lowfat graham crackers for that crust "fix."

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Amount Per Serving (6 total)

  • Calories
  • 110 cal
  • 5%
  • Fat
  • 0.3 g
  • < 1%
  • Carbs
  • 23 g
  • 7%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 394 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Impossible Pumpkin Pie II


next recipe:

Frozen No-Bake Pumpkin Pie