Pumpkin Fluff Pie with oatmeal crust (SF)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Pumpkin Fluff Pie with oatmeal crust (SF) calories by ingredient
Introduction
Here's a sugar free and low fat option to satisfy your craving for pumpkin pie! This "no bake" version (except for the crust) is quick and easy and tastes amazingly good! Here's a sugar free and low fat option to satisfy your craving for pumpkin pie! This "no bake" version (except for the crust) is quick and easy and tastes amazingly good!Number of Servings: 10
Ingredients
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CRUST:
1 package Voortman sugar-free oatmeal cookies, crumbed
1-1/2 Tbsp I can't believe it's not butter, melted
FILLING:
1 large can (29oz) 100% pumpkin (not pumpkin pie mix)
1 box (8 oz) low-fat cream cheese
1 small tub (8 oz) Cool Whip light
1 package (dry 1/2 cup) Sugar Free pudding mix, Vanilla
1 tsp pumpkin pie spice
1/2 tsp cinnamon (to taste)
Directions
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.