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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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You donât have to spend all day in the kitchen whipping up a good-for-you dessert with this pumpkin pie. Sent by Sheila Roution of Angleton, Texas, the mouthwatering treat has a pleasant level of pumpkin and spice, and itâs ready in no time at all.Sheila Roution, Angleton, Texas Ingredients:
1 egg white, beaten |
1 reduced-fat graham cracker crust (8 inches) |
1 cup cold fat-free milk |
1 package (1-1/2 ounces) sugar-free instant vanilla pudding mix |
1 can (15 ounces) solid-pack pumpkin |
1 teaspoon pumpkin pie spice |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1-1/2 cups reduced-fat whipped topping, divided |
Directions:
1. Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack.
2. 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.
3. Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers. Yield: 8 servings.
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