Pudding Pumpkin Pie Recipe
I make this dessert every year for my god children and my little cousins; it is probably their favorite! :)Tomorrow I will post my Diabetic Pumpkin Cheesecake recipe as an “Anonymous” person asked for it.
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
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
The Munsters Theme
I once won a prize for my home made Halloween costume of Tippi Hedron in “The Birds.” I had the vintage green suit with fake blood all over me. The suit had wholes in it and my hair was a mess with dead crows all over my suit and my hair. I loved it!! 🙂