Cathy's LITE Pumpkin Pie Pudding

Name: Cathy''s LITE Pumpkin Pie Pudding Recipe
Prep time: 20 min
Total time: 20 min
Yield: 16
Ingredients: * Libby's 100% Pure Pumpkin; * 1 - 8oz container of Light Cool Whip (generic is good); * 1 - 12oz can of Lowfat 2% Evaporated Milk (generic is good as well); * 1 - 1.5oz fat free sugar free Vanilla Instant Jello Pie filling and Pudding; * 1 Cup Splenda; * 1 tsp Ginger; * 1 tsp Allspice; * 1 tsp Pumpkin Pie Spice; * 1 tsp Nutmeg; * 1 tsp Cinnamon; * 1 tsp Vanilla extract; *****************************************************; * 1 - 1oz packet of Knox original Gelatin; * 5oz boiling water

Minutes to Prepare: 20

Number of Servings: 16

Ingredients

* Libby's 100% Pure Pumpkin* 1 - 8oz container of Light Cool Whip (generic is good)* 1 - 12oz can of Lowfat 2% Evaporated Milk (generic is good as well)* 1 - 1.5oz fat free, sugar free Vanilla Instant Jello Pie filling and Pudding* 1 Cup Splenda* 1 tsp Ginger* 1 tsp Allspice* 1 tsp Pumpkin Pie Spice* 1 tsp Nutmeg* 1 tsp Cinnamon* 1 tsp Vanilla extract****************************************************** 1 - 1oz packet of Knox original Gelatin* 5oz boiling water

Directions

Slightly warm evaporated milk in bowl in microwave. This helps the Splenda and spices dissolve into the milk. Slowly blend in 1 cup of Splenda. Blend in all spices. In separate measuring cup, bring 5 oz water to rolling boil and add 1 packet of Knox gelatin. Mix gelatin and water until dissolved. Add water/gelatin mixture into bowl with milk mixture through a strainer so that no undissolved gelatin go into the pudding making "chunks" as this happens occasionally (Gelatin is to thicken up the pudding as this recipe tends to be very thin without the fat from the original recipe) Blend Vanilla pudding into bowl of milk/spice/gelatin/splenda mixture thoroughly. Add Pumpkin to milk mixture and again mix thoroughly. Blend in entire cool whip container. Cover bowl and refrigerate. Serve cold with a little dollop of whipped topping.

Serving Size: Makes 16 - 4 oz (1/4 cup) servings

Number of Servings: 16

Recipe submitted by SparkPeople user CBPARKER.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 64.9
Total Fat: 2.2 g
Cholesterol: 3.7 mg
Sodium: 0.2 mg
Total Carbs: 11.6 g
Dietary Fiber: 2.2 g
Protein: 2.4 g

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