Pudding Pumpkin Pie

Name: Pudding Pumpkin Pie
Ingredients: 1 large egg white, beaten; 1 reduced-fat graham cracker crust (8 inches); 1 cup cold fat-free milk; 1 package (1-1/2 ounces) sugar-free instant vanilla pudding mix; 1 can (15 ounces) solid-pack pumpkin; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1-1/2 cups reduced-fat whipped topping, divided

9 ingredients

3 steps

Ingredients

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

Directions

1

Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack.
2

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.
3

Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.