1/2 cup pumpkin puree
2 Tbsp cool whip, sugar free
1 Tbsp vanilla instant pudding mix, sugar free
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
2 Tbsp fat free milk
1/2-1 bag Cinnamon Extend Crisps, crumbled
In a small bowl, mix together the pumpkin puree and cool whip until smooth.
In another small bowl, combine the pudding mix, pumpkin pie spice, and cinnamon.
Pour the dry mix into the wet mix and stir until blended. Add milk a little bit at a time, stirring until it reaches your desired consistency.
Pour the crumbled Cinnamon Crisps into the bottoms of 2 mini pie pans. Carefully spoon the pie mixture, into each pan, over the crumbles. Top with a dollup of sugar free cool whip (optional).
Eat right away, or place in the refrigerator for 30 minutes for a thicker, chilled pie.
If you want pumpkin pie, and you want it now, this is the perfect pie for you. No baking = no waiting.
PLUS, it's low-glycemic, so no blood sugar spike!
It's simple to double, triple or even quadruple this recipe. So this fall dessert is easy for serving to small or large gatherings...or simply make it for yourself.
Are your kids having a sleepover? Make some mini no-bake pumpkin pies for a late night treat (no stressing over sugar highs!).
Nutritional Info (per serving):
Total Fat: 2g
Total Carbs: 16g
For more great recipes, subscribe to our FREE e-newsletter.