Shakeology Chocolate Pumpkin Pie
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Pour evaporated milk into bowl. Add dry pudding mix beat on low speed for 2 minutes. Mix in Shakeology. Mix in pumpkin and pumpkin pie spice. You may add a small amount of additional milk if it is too thick but it should be thick so that it holds as a pie filling. You should be able to turn the spoon over and the filling should remain on the spoon. Spoon pudding mixture into crust flatten toward edges with a rubber spatula. Top with cool whip. Refrigerate over night (not sure if you HAVE to but I did, so that's the directions :P)
Serving Size: Makes 8 Slices
Number of Servings: 8
Recipe submitted by SparkPeople user AMBERSFITNESS.
1 pkg.(4-serving size)JELL-O Chocolate Flavor Fat Free Sugar Free Instant Pudding 1 cup evaporated milk non fat1 ready-to-use reduced-fat graham cracker crumb crust (8 oz.)1/3 cup canned pumpkin 1 scoop Shakeology 1 tsp pumpkin pie spice (I used nutmeg, because I didn't have any buuuuut I really wish I had, it's not really "spicy" enough without it) Small container nonfat cool whip *You can double for more full pie
Pour evaporated milk into bowl. Add dry pudding mix beat on low speed for 2 minutes. Mix in Shakeology. Mix in pumpkin and pumpkin pie spice. You may add a small amount of additional milk if it is too thick but it should be thick so that it holds as a pie filling. You should be able to turn the spoon over and the filling should remain on the spoon. Spoon pudding mixture into crust flatten toward edges with a rubber spatula. Top with cool whip. Refrigerate over night (not sure if you HAVE to but I did, so that's the directions :P)
Serving Size: Makes 8 Slices
Number of Servings: 8
Recipe submitted by SparkPeople user AMBERSFITNESS.
Nutritional Info Amount Per Serving
- Calories: 194.7
- Total Fat: 5.1 g
- Cholesterol: 3.2 mg
- Sodium: 288.9 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 1.1 g
- Protein: 5.9 g
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