Cut down on carbs and fats of traditional pumpkin pie by leaving out the crust. This low fat delicious dessert recipe is great for diabetics or anyone trying to watch their carbohydrate and fat intake. Have it with or without toppings!
- 1 baked & cooled 9″ pie shell
- 2 sm. pkg. sugar-free instant vanilla pudding
- 2 c. milk
- 1 c. canned pumpkin
- 1 tsp. pumpkin pie spice
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1/2 tsp. cinnamon
Blend all ingredients in blender until smooth. Use plain canned pumpkin. Do not use canned pumpkin pie mixture. Pour into pie shell and chill until ready to serve.