“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
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

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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