Pumpkin Pie Dessert
"Another version of pumpkin pie but this one suitable to serve the diabetics in the family or those just watching their calories.
Modified from Taste Of Home family of magazines."
- Ready In:
- 3hrs 10mins
- Ingredients:
- 12
- Serves:
-
12-15
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
- Combine cracker crumbs, Splenda and butter and press into 13 x 9 x 2 dish.
- Whisk milk and pudding mix for 2 minutes.
- Stir in pumpkin and spices and pour over crust.
- Refrigerate for 3 hours and garnish servings with whipped topping and nuts.
- Cooking time reflects 3 hours of cooling.
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Reviews
-
This was a hit at Christmas! Easy, tasty and feed a crowd. You can not tell the difference of crackers or pie crust. Will be making and sharing this one. Thanks for posting!
RECIPE SUBMITTED BY
Colleen Sr.
United States
Live in Northern Minnesota on Lake Superior
Retired
Take care of my home, travel, cook, read and enjoy my family.
Hardly ever use cookbooks anymore; have two favorite internet sites, Recipezaar being one.
Am a compulsive cook...now that my family is grown and gone ,I find myself looking for people to give my latest cooking adventures to!!
