1 (1 ounce) package sugar-free instant vanilla pudding mix
1 1/2 cups skim milk
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 1/2 cups lite frozen whipped topping
1 (9 inch) low fat graham cracker pie crust
In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.
Makes 6 servings
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