Praline Pumpkin Pie

Adapted from The Best of Food Digest

  • Crust:
  • 1 1/2 cups low-fat cinnamon graham crackers, crushed fine
  • 1/4 cup light margarine
  • 3 tbsps granulated sugar
  • Filling:
  • 1/4 cup pecans, chopped
  • 1/4 cup light margarine
  • 1/3 cup light brown sugar, packed
  • 1 cup fat-free milk
  • 6 ozs instant vanilla pudding mix
  • 15 ozs canned pumpkin
  • 1 1/4 tsps pumpkin pie spice
  • 12 ozs Cool Whip Free, thawed
Praline Pumpkin Pie
To prepare crust, combine crushed crackers, 1/4 cup margarine, and granulated sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. In a small saucepan, combine pecans, remaining margarine, and brown sugar. Cook until melted and mixture comes to a boil, about 30 seconds. Spread onto 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. A 9 ounce graham cracker crust may be substituted for the homemade one.
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Posted: 11/19/1999
Rated by 1 users (5.00)
WW Points* : 6.91
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 342
Calories from Fat 71 (21%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Monounsaturated Fat 3g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 488mg 20%
Potassium 0mg 0%
Total Carbohydrate60g 20%
Dietary Fiber 3g 12%
Sugars 38g
Protein 4g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.