Creamy Pumpkin Pie (Diabetic)


1 cup skim milk
2 (1-ounce) packages instant vanilla sugar-free pudding mix
1/2 teaspoons pumpkin pie spice
1 can (15 ounces) pumpkin
1 (9-inch) graham cracker pie crust
1 cup fat-free whipped topping


In a medium mixing bowl, mix skim milk, pudding mix, and pumpkin pie spice together until well blended (this mixture will be thick). Add pumpkin and mix well. Spread pumpkin mixture in pie crust. Top pumpkin layer with whipped topping and refrigerate for at least 3 hours or up to two days.
Yield: 8 servings

Helpful Hints:

Preparation time: 15 minutes
Chilling time: 3 hours
Serving size: 1/8 pie
Nutrition Facts
Per Serving:
Calories: 185
Carbohydrate: 32
Protein: 4 g
Fat: 5 g
Saturated fat: 1 g
Sodium: 449 mg
Fiber: 2 g
Exchanges per serving: 2 starch, 1 fat
Carbohydrate choices: 2

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