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Add a photoServings: 4
Ingredients
- 1 sm pkg. sugar-free vanilla pudding
- 1Â 1/2 c. lowfat milk (whole or possibly nonfat)
- 1 c. canned pumpkin
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- Â Â Artificial sweetener to equal 1 teaspoon sugar
- 1 x baked 8-inch pie crust
Directions
- Place pudding fold in a saucepan. Gradually add in lowfat milk. Cook and stir over medium heat till mix comes to a boil. Remove from heat and add in pumpkin, spices and sweetener; mix well. Pour into baked crust. Refrigeratetill hard, about 3 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 70 | |
| Calories from Fat 11 | 16% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 131mg | 5% |
| Potassium 208mg | 6% |
| Total Carbs 11.82g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 10.84g | 7% |
| Protein 3.29g | 5% |
