Whipped Pumpkin Pie

Contributed by P. Walters (Franklin, NC)


  • 1 (3 ounce) package instant sugar-free vanilla pudding mix
  • 1 1/2 cups skim milk
  • 1 cup pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 1 1/2 cups lite frozen whipped topping


  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon


1. Make crust first, by mixing sugar, graham cracker crumbs, cinnamon, and butter until well blended; press evenly into bottom and sides of an 8 or 9 inch pie dish.
2. In a large bowl, beat the pudding mix and milk until well blended.
3. Blend in the pumpkin, pumpkin pie spice.
4. Fold in the whipped topping.
5. Spoon mixture into pie shell and chill. Top with low-fat whipped topping for garnish.

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