This pumpkin and pudding pie recipe is both easy and low in calories.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.

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  • Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

Nutrition Facts

311 calories; 12 g total fat; 1 mg cholesterol; 842 mg sodium. 47.9 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2006
Great recipe! I substituted low fat cream cheese for the whipped topping and made it more like a cheese cake. I am a gastric bypass patient and this recipe was perfect for me! Read More
(30)

Most helpful critical review

Rating: 2 stars
10/25/2008
Sorry this recipe just didn't quite work. First of all it wasn't very pumpkin-y or pumpkin pie-ish just cool-whipish so I ended up trippling the pumpkin pie spice and adding some extra cinnamon. Second of all there was wayyy more than what was needed to fill a pie shell what a waste. Finally after waiting for it to set in the fridge for a few hours I had to scoop it out of the shell and add another package of pudding to thicken it to make it pie or even pudding consistency. Sorry won't be making this again. Read More
(14)
27 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/03/2006
Great recipe! I substituted low fat cream cheese for the whipped topping and made it more like a cheese cake. I am a gastric bypass patient and this recipe was perfect for me! Read More
(30)
Rating: 5 stars
12/03/2006
Great recipe! I substituted low fat cream cheese for the whipped topping and made it more like a cheese cake. I am a gastric bypass patient and this recipe was perfect for me! Read More
(30)
Rating: 5 stars
12/05/2003
I made two pies one made with butterscotch the other with vanilla pudding which turned out great. I will note though that instead of using 1 cup of pumkin puree I used half of a 29 oz. can of pumkin. And you may also use 2 (3.4 oz.) boxes of the sugar free pudding. Thanks agian! Read More
(26)
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Rating: 5 stars
11/08/2003
Great for Thanksgiving for those watching weight and sugar count. Good recipes for those types are hard to find. Thanks. Read More
(18)
Rating: 2 stars
10/25/2008
Sorry this recipe just didn't quite work. First of all it wasn't very pumpkin-y or pumpkin pie-ish just cool-whipish so I ended up trippling the pumpkin pie spice and adding some extra cinnamon. Second of all there was wayyy more than what was needed to fill a pie shell what a waste. Finally after waiting for it to set in the fridge for a few hours I had to scoop it out of the shell and add another package of pudding to thicken it to make it pie or even pudding consistency. Sorry won't be making this again. Read More
(14)
Rating: 5 stars
11/23/2006
My father is diabetic so I was searching for Thanksgiving desserts he could enjoy. We all enjoyed this recipe and will make it again. Read More
(12)
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Rating: 5 stars
11/15/2008
I messed up but it turned out GREAT! I thought the frozen whipped topping was just for plopping on top of the pudding... so it was omitted. No matter it turned out just like I wanted and tasted almost like pumpkin pie except more custardish. Read More
(9)
Rating: 5 stars
12/01/2008
I also didn't add the whipped topping as I assumed it went on top. The result was just what we wanted! I put the pudding in small graham cracker crusts and it turned out just fine. The kids loved that they could help with the prep and of course the eating. Read More
(9)
Rating: 1 stars
02/02/2008
Do not waste your time! It was runny!! Read More
(8)
Rating: 5 stars
11/08/2003
Excellent low cal pumpkin pie!! Read More
(7)