INGREDIENTS:
1 (9″) pie crust (made from polyunsaturated fats), baked
1 (16 oz.) can pumpkin
2 sm. (4 serving) pkg. Jello sugar free vanilla pudding & pie filling
2 c. skim milk
2 tsp. pumpkin pie spice
DIRECTIONS:
Pour milk into a 2 quart saucepan. Stir in pudding and pumpkin pie spice until dissolved. Add pumpkin and blend until well combined. Heat mixture on medium heat until it boils. Gently boil for 1 minute, stirring to prevent burning. Pour into cooled 9″ crust. Chill. Mixture will thicken as it cools.
This recipe is acceptable for low cholesterol, low fat sugar free and low sodium diets. The pudding contains Nutra Sweet so it is not appropriate for those who must avoid this sweetener.
Per Serving: 172 calories, 8 g fat, 153 mg sodium. 8 servings.
Filed under: Pumpkin Pie Recipes |
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