Pudding Pumpkin Pie Recipe

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Ingredients:

Serving

1 egg white, beaten
1 reduced-fat graham cracker crust (8 inches)
1 cup cold fat-free milk
1 package (1-1/2 oz) sugar-free instant vanilla pudding mix
1 can (15 oz) solid- pack pumpkin
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1-1/2 cups reduced-fat whipped topping, divided

Directions:

Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight.
Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	160.83 Kcal (673 kJ)
Calories from fat	53.84 Kcal
		% Daily Value*
Total Fat	5.98g	9%
Sodium	283.28mg	12%
Potassium	104.37mg	2%
Total Carbs	24.85g	8%
Sugars	10.81g	43%
Dietary Fiber	0.65g	3%
Protein	2.33g	5%
Vitamin C	0.5mg	1%
Iron	0.8mg	4%
Calcium	37.6mg	4%

Amount Per 100 g
Calories	308.48 Kcal (1292 kJ)
Calories from fat	103.28 Kcal
		% Daily Value*
Total Fat	11.48g	9%
Sodium	543.34mg	12%
Potassium	200.18mg	2%
Total Carbs	47.66g	8%
Sugars	20.74g	43%
Dietary Fiber	1.25g	3%
Protein	4.47g	5%
Vitamin C	1mg	1%
Iron	1.5mg	4%
Calcium	72.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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