{"id":17699,"date":"2014-09-23T19:09:52","date_gmt":"2014-09-23T19:09:52","guid":{"rendered":""},"modified":"2014-09-23T22:09:55","modified_gmt":"2014-09-23T22:09:55","slug":"Marisa-Sung-s-Delicious-Diabetic-Dessert-for-October-Halloween","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17699","title":{"rendered":"Marisa Sung’s Delicious Diabetic Dessert for October\/Halloween"},"content":{"rendered":"

Pudding Pumpkin Pie Recipe<\/strong><\/p>\n

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.<\/em><\/strong><\/p>\n

Ingredients:<\/strong>
\n1 egg white, beaten
\n1 reduced-fat graham cracker crust (8 inches)
\n1 cup cold fat-free milk
\n1 package (1-1\/2 ounces) sugar-free instant vanilla pudding mix
\n1 can (15 ounces) solid-pack pumpkin
\n1 teaspoon pumpkin pie spice
\n1\/2 teaspoon ground cinnamon
\n1\/2 teaspoon ground nutmeg
\n1-1\/2 cups reduced-fat whipped topping, divided <\/p>\n

Steps:<\/strong>
\n1.Brush egg white over crust. Bake at 375\u00b0 for 5 minutes or until lightly browned. Cool on a wire rack.
\n2. 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.
\n3. Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers. <\/p>\n

Yield = 8 servings<\/strong><\/p>\n

The Munsters Theme<\/strong>
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