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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 15 |
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Another version of pumpkin pie but this one suitable to serve the diabetics in the family or those just watching their calories. Ingredients:
2 1/4 cups crushed butter flavored crackers (about 50) |
1/2 cup splenda granular |
3/4 cup butter or 3/4 cup margarine, melted |
2 cups cold milk |
2 (3 ounce) packages sugar-free instant vanilla pudding mix |
1 (15 ounce) can pumpkin puree |
1 teaspoon pumpkin pie spice |
1/2 teaspoon cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
whipped topping |
chopped pecans |
Directions:
1. Combine cracker crumbs, Splenda and butter and press into 13 x 9 x 2 dish.
2. Whisk milk and pudding mix for 2 minutes.
3. Stir in pumpkin and spices and pour over crust.
4. Refrigerate for 3 hours and garnish servings with whipped topping and nuts.
5. Cooking time reflects 3 hours of cooling.
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