Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
161
Calories
8g
Protein
8g
Fat
12g
Carbs
Counts 2 of 6 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pie Crust | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pudding | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 reduced-fat graham pie crust (readymade kind)
- 2 cups skim milk
- 1 cup canned pumpkin
- 1 pkg (4 serv size) lowfat or sugar-free instant vanilla pudding
- 1 tbsp pumpkin pie spice
- 1 8oz tub Cool Whip, thawed and divided in half (use light version)
- =
Directions
1
Mix tog. milk, pumpkin pudding mix (dry), spice in bowl with electric
2
mixer till smooth. Fold in half the Cool Whip and spoon into crust.
3
Layer top with rest of the Cool Whip (should be about 1/4-1/2" thick
4
top). Chill in refrigerator 2 hours minimum before servings.
Recipe sourced from
fandom