Pumpkin Fluff Pie with oatmeal crust (SF)
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
CRUST:1 package Voortman sugar-free oatmeal cookies, crumbed 1-1/2 Tbsp I can't believe it's not butter, meltedFILLING:1 large can (29oz) 100% pumpkin (not pumpkin pie mix)1 box (8 oz) low-fat cream cheese1 small tub (8 oz) Cool Whip light1 package (dry 1/2 cup) Sugar Free pudding mix, Vanilla1 tsp pumpkin pie spice1/2 tsp cinnamon (to taste)
Prepare crust by combining crumbed cookies and melted margarine in 9" pie pan. Press into the bottom and up the sides of the pan. Bake unfilled crust at 400F for 5 - 7 minutes. Remove and allow to cool thoroughly while preparing filling.
In a large mixing bowl, combine all remaining ingredients (pumpkin, cream cheese, cool whip, pudding mix, and spices) and wisk thoroughly until combined and a bit fluffy.
Spoon filling into cooled pie shell. Refrigerate for 4 hours before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user KGOELLER.
In a large mixing bowl, combine all remaining ingredients (pumpkin, cream cheese, cool whip, pudding mix, and spices) and wisk thoroughly until combined and a bit fluffy.
Spoon filling into cooled pie shell. Refrigerate for 4 hours before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user KGOELLER.
Nutritional Info Amount Per Serving
- Calories: 168.4
- Total Fat: 8.9 g
- Cholesterol: 13.4 mg
- Sodium: 268.7 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.5 g
- Protein: 4.6 g
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