Sugar-free, guilt-free pumpkin pie!
Nothing says autumn quite like a delicious slice of homemade pumpkin pie! Round out your feast with this lower-fat twist on the classic, which can be prepared and refrigerated up to two days in advance.
Ingredients
- 1 cup skim milk
- 2 1-ounce packages instant vanilla sugar-free pudding mix
- 1/2 teaspoons pumpkin pie spice
- 1 can 15 ounces pumpkin
- 1 9-inch graham cracker pie crust
- 1 cup fat-free whipped topping
Instructions
- In a medium mixing bowl, mix skim milk, pudding mix, and pumpkin pie spice together until well blended (this mixture will be thick).
- Add pumpkin and mix well.
- Spread pumpkin mixture in pie crust.
- Top pumpkin layer with whipped topping. Refrigerate for at least 3 hours or up to two days.