Ingredients for Two Point Pumpkin Pie
- 1 (15 ounce) can pumpkin puree
- Sugar Free Vanilla Pudding Mix
- Water
- Pumpkin Pie Spice
- Graham Cracker Crust
- Egg Whites
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How to Make Two Point Pumpkin Pie
- In a medium bowl, whisk together 1 cup cold water and 1 (3.4 ounce) package instant vanilla pudding mix until completely smooth and lump-free.
- In a separate bowl, beat 2 large eggs until light and frothy.
- In a large bowl, combine 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Gently fold the prepared pudding mix into the pumpkin mixture. Then, carefully fold in the beaten eggs until just combined.
- Pour the mixture into a 9-inch unbaked pie crust. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is set around the edges and the center is just slightly jiggly.
- Let the pie cool completely on a wire rack before serving. Top with fat-free whipped topping for an extra touch of sweetness (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
49g
Fat
7g
Carbs
7g