Saturday, November 13, 2010

Caramel Pumpkin Pie

This was originally called "Turtle Pumpkin Pie", but the hubby and I both hate pecans...so I left the nuts out! If you add the nuts, put them on top of the caramel.

Crust (Feel free to use a Redi-made Graham cracker crust. It will alter the nutrition slightly)
  • 32 Reduced Fat Nilla Wafers
  • 1 TBSP Splenda
  • 2 TBSP Promise Heart Smart Butter Spread (5 calories/serving), melted
Filling
  • 3 TBSP Fat Free Smucker's Caramel Ice Cream topping
  • 2 Packages (4 Servings size) Vanilla or White Chocolate Sugar free Jell-O pudding mix
  • 1 Cup skim milk
  • 1 cup canned pumpkin
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 1/2 cups Cool Whip FREE
Topping (optional)
  • Additional Cool Whip
  • Additional Caramel
  • Pecans

  1. Place Nilla Wafers in food processor with splenda and process until ground. Add butter imitation 1 tbsp at a time (processing in between). Press into a 8 inch glass pie pan. At this point, you can place it into an oven preheated to 350 for 3 minutes to firm the crust if you desire.
  2. Spread caramel topping into crust. (Sprinkle nuts here if using)
  3. Beat pudding mix, milk, pumpkin, and spices in large bowl until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
  4. Refrigerate 1 hour. Top with COOL WHIP, caramel topping and nuts just before serving, if desired.
Makes 6 servings

Nutrition (w/o toppings or nuts)
Calories 191
Fat 2g
Sodium 570mg
Potassium 65mg
Carbs 42g
Sugars 12g
Protein 3g

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