Sugar Free Nocook Crustless Pumpkin Pie


4.8 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 124.6
  • Total Fat: 5.7 g
  • Cholesterol: 0.6 mg
  • Sodium: 331.0 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Sugar Free Nocook Crustless Pumpkin Pie calories by ingredient



Number of Servings: 8

Ingredients

    1/2 cup pecans
    2oz Sugar Free Instant Vanilla Pudding
    1 cup Nonfat Milk
    1 cup canned pumpkin
    4 oz Fat free Sugar free Cool Whip
    1/2 Tbsp cinnamon
    1/2 tsp nutmeg

Directions

Sprinkle 1/4 cup of pecans on pie pan.
Mix pudding mixes, milk, pumpkin and spices until blended.
Stir in Cool Whip.
Spread mixture on pie pan.
Refrigerate at least 1 hour until serving. Sprinkle remaining pecans on top.

Number of Servings: 8

Recipe submitted by SparkPeople user DAUSTINFAN.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    3 of 3 people found this review helpful
    Delicious! I have also used the sugar free cheese cake flavor jello. - 11/29/09

    Reply from DAUSTINFAN (12/1/09)
    I used the Cheese Cake pudding too. It was even better,



  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    I have a recipe almost the same, I use butterscotch pudding mix and pumpkin pie spice - 1/9/10


  • no profile photo

    Very Good
    Sweet!! I've been looking for a good crustless pumpkin pie (minus sugar). Thanks!! - 7/16/11


  • no profile photo


    I made this w/ some variation. I didn't have all the same ingred. I used SF/FF choc. pudding & a graham cracker crust. No pecans. Since I don't like 'em, I don't have any around...and I had this red. fat crust I was going to use for XMas but didn't. Also added 2 splenda.

    I'll let u know how it is     - 1/9/11


  • no profile photo

    Incredible!
    I made this recipe last fall for the holidays as I was trying to not eat to much sugar and carbs, with no crust this was perfect and it worked as a great after dinner desert or an afternoon snack. Thanks for the recipe. - 10/29/10