Dessert Wiki


  • 1 reduced-fat graham pie crust (readymade kind)
  • 2 cups skim milk
  • 1 cup canned pumpkin
  • 1 pkg (4 serv size) lowfat or sugar-free instant vanilla pudding
  • 1 tbsp pumpkin pie spice
  • 1 8oz tub Cool Whip, thawed and divided in half (use light version)


  1. Mix tog. milk, pumpkin pudding mix (dry), spice in bowl with electric mixer till smooth.
  2. Fold in half the Cool Whip and spoon into crust.
  3. Layer top with rest of the Cool Whip (should be about 1/4-1/2" thick on top).
  4. Chill in refrigerator 2 hours minimum before servings.