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  • 3 TB fat-free caramel topping
  • 1 (6 oz) reduced fat graham cracker crust
  • 4 TB coarsely chopped toasted pecans
  • 1 c fat-free milk
  • 1 (3 ¼ oz) serving size package vanilla instant pudding and pie filling mix
  • 1 c canned pumpkin puree
  • 1 tsp pumpkin-pie spice
  • 1 ½ c fat-free whipped topping


Servings 8


Step 1

Drizzle 2 TB of the caramel topping on the bottom of the crust and sprinkle with 3 TB of the pecans. Set aside.

Whisk the milk and pudding mix in a bowl, beating constantly until well blended, about 2 minutes. Add the pumpkin and pie spice, beating with a whisk until blended. With a rubber spatula, gently fold half of the whipped topping into the pumpkin mixture just until blended. Repeat with the remaining half of whipped topping.

Spread the filling in the crust and refrigerate until set, at least 2 hours or overnight. Sprinkle the top with the remaining 1 TB of pecans; then drizzle with the remaining 1 TB of caramel topping. Serve at once.

1/8 of pie: 224 cal, 6 g fat, 1 g sat. fat, 2 g fiber.

To toast pecans, put in small skilled over medium heat and cook, shaking pan until fragrant, 4 – 5 minutes. Cool before chopping.

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