Praline Pumpkin Pie
Adapted from
The Best of Food Digest
8 servings
| Crust: | 1/3 c light brown sugar, packed | ||
| 1 1/2 c low-fat cinnamon graham crackers, crushed fine | 1 c fat-free milk | ||
| 1/4 c light margarine | 6 ozs fat-free vanilla pudding mix | ||
| 3 tbsps granulated sugar | 15 ozs canned pumpkin | ||
| Filling: | 1 1/4 tsps pumpkin pie spice | ||
| 1/4 c walnuts, chopped | 12 ozs Cool Whip Free, thawed | ||
| 1/4 c light margarine |
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To prepare crust, combine crushed crackers, 1/4 cup margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. In a small saucepan, combine walnuts, remaining margarine, and sugar. Cook until melted and mixture comes to a boil. Boil 30 seconds. Spread on the bottom of the crust. Cool. In a mixing bowl, combine milk and pudding mixes. Mix until smooth. Mixture will be thick. Fold in pumpkin and pumpkin pie spice. Mix well. Gently stir in six ounces whipped topping. Spread over the nut layer. Refrigerate four hours, or until set. Spread with remaining whipped topping.
| Calories | 426 | %CFF | 20 % | |
| Total Fat | 10 g | Saturated Fat | 2 mg | |
| Protein | 5 g | Cholesterol | 0.6 g | |
| Carbohydrates | 75 g | Sodium | 453 mg | |
| Sugars | 46 g | Fiber | 3 g | |
|
8.8 WW Points | ||||
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Rated by 1 users (5.0)
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