Total Time
5mins
Prep 5 mins
Cook 0 mins

Here's a delicious dessert without all the fat! 4 servings and 1 WW point per serving. If you totall all the calories/fat and fiber, you will find that this comes to 85 calories and 3.4 grams of fiber/serving.

Directions

  1. Empty can of pumpkin into bowl.
  2. Sprinkle all DRY ingredients over the pumpkin and stir well.
  3. Add the milk, a little at a time (so that it blends smoothly). It will thicken just a bit in the fridge.
  4. Pour into 4 cups and Chill in the fridge.
  5. ** The splenda and other spices are to your taste. You can experiment to get the perfect combination for youself!
Most Helpful

I had some leftover candied sweet potatoes from thanksgiving and used them instead of the pumpkin. Did not need additional sweetner. Absolutely delicious!! Tastes like sweet potato pie!

Wildmom December 08, 2013

As a new WW dieter, I found this TDF! I used 1 1/4 cups milk and 1 cup pumpkin and it turned out great. I'll definitely be making this again, and again, and again.

knitaholic November 11, 2007

The perfect summer version of pumpkin pie, and no heating up the kitchen to bake it! I used 1/2 teaspoon pie spice and 1 packet of Splenda and it came out perfect for me. I will be treating myself to this again. Thank you Bella Donna.

ElaineAnn May 31, 2006