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Ingredientes
- 1 x 8" or possibly 9" graham cracker crust, unbaked
- 1 c. Heavy cream
- 1 sm Pkg vanilla instant pudding and pie filling, (3- 1/2 ounce)
- 1/2 c. Lowfat milk
- 1 c. Pumpkin pie filling mix Cinnamon, for garnish
Direcciones
- 1. With electric mixer on high speed, whip cream till stiff peaks form.
- Set aside.
- 2. In second bowl, add in pudding mix; whisk in lowfat milk.
- 3. Stir in pumpkin pie filling, combining well.
- 4. Mix in whipped cream till no white streaks remain.
- 5. Spoon mix into pie shell; sprinkle with cinnamon.
- 6. Chill at least 2 hrs.
- Variation: This pie can also be made in mini graham cracker crusts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 8 servings | |
| Calories 58 | |
| Calories from Fat 50 | 86% |
| Total Fat 5.7g | 7% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 12mg | 1% |
| Potassium 34mg | 1% |
| Total Carbs 1.18g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.81g | 1% |
| Protein 0.82g | 1% |
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