Cathy's Pumpkin Pie Pudding

(3)
  • Minutes to Prepare:
  • Number of Servings: 13
Ingredients
-One 8 oz bowl of Lite Cool Whip-1 pkg 5 oz vanilla instant pudding and pie filling mix-One 12 oz can evaporated milk-One 15 oz can pumpkin puree- 1 Cup Splenda Sweetener-1 tsp pumpkin pie spice-1 tsp all spice-1 tsp ginger-1 tsp nutmeg-1 tsp cinnamon
Directions
Blend pudding mix, evaporated milk, Splenda and spices in large bowl. Mix in Pumpkin and Cool Whip. Mix well with Blender. Refrigerate for 1 hour. May top with Whipped Topping if desired.

Serving Size: makes approx 13.5 FOUR oz servings

Number of Servings: 13.5

Recipe submitted by SparkPeople user CBPARKER.

Servings Per Recipe: 13
Nutritional Info Amount Per Serving
  • Calories: 135.9
  • Total Fat: 4.0 g
  • Cholesterol: 4.4 mg
  • Sodium: 169.5 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.9 g

Member Reviews
  • DAVIDP62
    Serving size is 4 ounces...and it's delicious. - 11/22/13
  • 1HAPPYSPIRIT
    Easy to prepare! - 4/2/20
  • NANCYPAT1
    Nice flavor - 2/1/20
  • RAPUNZEL53
    Interesting - 1/12/20
  • CD6913562
    Delicious pie without the pastry. - 1/12/20
  • RO2BENT
    Sounds interesting, portion control - 9/24/19
  • HOTPINKCAMARO49
    Awesome! - 7/25/19
  • LOFSTI
    Really like this! I found that I didn't need any added sugar, and I used almond breeze cashew almond milk instead with the pudding and the pumpkin. Butterscotch pudding good too! I find can even leave out the cool whip, and maybe stir in a bit of nonfat plain yogurt,as I like things less sweet. - 2/26/17