Ingredients for Pudding Pumpkin Pie
- 1 large egg white
- Graham Cracker Crust
- Nonfat Milk
- Sugar Free Instant Vanilla Pudding Mix
- Solid Pack Pumpkin
- Pumpkin Pie Spice
- Cinnamon
- Nutmeg
- Reduced Fat Whipped Topping
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How to Make Pudding Pumpkin Pie
- Preheat oven to 375°F (190°C).
- Brush the pre-made pie crust with egg white and bake for 5-7 minutes, or until lightly golden brown. Remove from oven and let cool on a wire rack.
- In a large bowl, whisk together 2 cups of milk and 1 (3.4 ounce) package instant pumpkin pie filling mix until smooth.
- Stir in 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Gently fold in 1 cup whipped topping.
- Pour the pumpkin mixture into the cooled pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set.
- Once chilled, cut into slices and dollop with the remaining whipped topping before serving.
- Refrigerate leftover pie.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
68g
Fat
16g
Carbs
9g