Best Ever Low Fat Pumpkin Pie |
|
 |
Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
|
The original recipe is from Kraft, but I've made some changes to make it a lot more figure friendly. Very yummy this time of year. Ingredients:
4 ounces fat free cream cheese, softened |
1 tablespoon skim milk |
1 tablespoon sugar substitute |
1 (8 ounce) container fat-free cool whip, thawed, divided |
1 (6 ounce) reduced fat graham cracker crust |
1 cup skim milk |
1 (15 ounce) can pumpkin |
2 (1 ounce) packages fat-free sugar-free vanilla pudding mix |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
Directions:
1. Mix cream cheese, 1 tablespoons milk and the sugar in large bowl with whisk until well blended.
2. Stir in half of the whipped topping. Spread onto bottom of crust.
3. Refrigerate while performing the next steps.
4. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minute or until well blended.
5. Spread over cream cheese layer.
6. Refrigerate 4 hours or until set.
7. Top with remaining whipped topping just before serving.
|
|