Pumpkin Pudding Pie


  • 1 package sugar-free vanilla cook and serve pudding
  • 2 cups skim milk
  • 2 envelopes unflavored gelatin
  • 2 tablespoons Splenda
  • 2 cups canned pumpkin
  • 1/8 teaspoon ground cloves
  • Dash of nutmeg
  • Dash of ginger              


Combine pudding mix with milk, add gelatin and Splenda. Let stand 1 minute to soften gelatin.
Cook over medium heat and bring to boil. Meanwhile, combine pumpkin and seasonings.
Blend pumpkin and pudding mixtures at low speed. Eat as pudding or pour into optional crust for a pie.
Bake pie at 350 degrees for 15 minutes.

Optional crust: Crush 10 graham crackers. Mix with 3 tablespoons of Ultra Promise Lite spread, melted. 
Pad into pie pan.  

(30 calories per ounce)

pumpkin puddingpie dessert