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Creamy No-Bake Pumpkin Pie

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

1. In a medium mixing bowl mix together until well blended: skim milk, pudding mix and pumpkin pie spice. (This mixture will be thick.)
2. Add pumpkin and mix well.
3. Spread the mixture evenly in the pie crust.
4. Top pumpkin layer with whipped topping and refrigerate for at least 3 hours or up to 2 days.

Makes 8 servings.

Nutritional Information Per Serving   
Calories  185
Total fat  5 grams
Protein 4 grams
Carbohydrate 32 grams
Dietary Fiber 2 grams
Sodium 449 mg
Diabetic Exchanges: 2 Starch, 1 Fat

Recipe contributed by Dean Dietitian Julie McLaughlin, RD.