Best Ever Low Fat Pumpkin Pie
- Ready In:
- 4hrs 20mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 113.39 g fat free cream cheese, softened
- 14.79 ml skim milk
- 14.79 ml sugar substitute
- 226.79 g container fat-free cool whip, thawed, divided
- 170.09 g reduced fat graham cracker crust
- 236.59 ml skim milk
- 425.24 g can pumpkin
- 2 (56.69 g) package fat-free sugar-free vanilla pudding mix
- 4.92 ml ground cinnamon
- 2.46 ml ground ginger
- 1.23 ml ground cloves
directions
- Mix cream cheese, 1 tablespoons milk and the sugar in large bowl with whisk until well blended.
- Stir in half of the whipped topping. Spread onto bottom of crust.
- Refrigerate while performing the next steps.
- Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minute or until well blended.
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
- Top with remaining whipped topping just before serving.
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Reviews
-
Super yummy and easy to make! You'd never know this was a low fat/low sugar pie. Delicious, rich, and creamy. I am not sure about the measurement for the vanilla pudding - the recipe says two 4-ounce packages, but I used two 1-ounce packages of the fat free sugar free Jello vanilla pudding and it was the right amount. Thanks for the recipe!
RECIPE SUBMITTED BY
I am an aspiring restauranteur, but now I'm just a FULL time mom and graduate student at UAH majoring in Aerospace Engineering. I have a 4 year old little girl who is the best sous chef anyone could ever ask for. My passion is definitely cooking and I use it to relax or just to have fun.