Low-Cal Pumpkin Pie

10 ingredients
8 steps

Ingredients

  • 3/4 cup graham cracker crumbs
  • 3 tablespoons water or apple juice
  • 1 each instant pudding mix sugar-free vanilla
  • 2 cups milk, skim
  • 3/4 cup pumpkin pureed
  • 1 teaspoon cinnamon ground
  • 18 teaspoon nutmeg ground
  • 18 teaspoon allspice
  • 1/4 teaspoon ginger ground
  • 1/4 teaspoon rum extract

Directions

  1. 1
    Preheat oven to 350F (180C).
  2. 2
    Lightly coat a 8 inch pie pan with nonstick cooking spray.
  3. 3
    Combine the graham cracker crumbs and water in food processor until moistened.
  4. 4
    Press the crumbs into the bottom (not the sides) of the prepared pie pan, and bake for 8 minutes.
  5. 5
    In a 1qt.
  6. 6
    saucepan combine the pudding mix and milk and cook until mixture comes to a boil.
  7. 7
    Stir in the pumpkin puree, the spices and the rum extract.
  8. 8
    Pour the filling into the baked pie crust, and refrigerate until set.

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