Pumpkin Pudding Pie/Karan/low cal

(from maude’s recipe box)

Source: Karan

Ingredients

  • Crust
  • 10 graham crackers (2 1/2 inch squares), crushed
  • 2 T plus 2 t soft butter
  • Filling
  • 1 small envelope low fat vanilla pudding
  • 2 envelopes unflavored gelatin
  • 1 T plus 1 t granulated sugar
  • 2 C skim milk
  • 2 C canned pumpkin-not with spices
  • 1/8 t ground cloves
  • Dash nutmeg and ground ginger

Directions

  1. Crust

  2. Preheat oven 350 deg

  3. in bowl combine crumbs and butter and press into 9 inch pie pan

  4. Bake until crisp and brown- about 15 minutes. Cool

  5. Filling

  6. Combine pudding mix gelatin and sugar- add milk and stir to combine. Let stand for 1 minute to soften gelatin. Cook over medium heat until mixture comes to a boil.

  7. In mixing bowl combine pumpkin and spices- using electric mixer.

  8. add cooked pudding mixture and beat at low speed until thoroughly blended. Pour filling into cooled pie crust.

  9. Cover and refrig until firm

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