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Ingredientes
- 3/4 c. Cool lowfat milk
- 1 pkt (4-serving) vanilla instant pudding and pie filling
- 1/2 c. Solid-pack pumpkin
- 3/4 tsp Pumpkin pie spice
- 2/3 c. Minced almonds
- 2/3 c. Semi-sweet chocolate chips
- 1 ct (8-ounce) Cold Whip, thawed
- 1 x Graham cracker pie crust
- Â Â Chocolate curls (optional)
Direcciones
- For a change of pace this season, try a version of pumpkin pie which requires no baking. Simply fill a graham cracker crust with a light pumpkin cream. Chocolate chips and almonds add in flavor and crunch.
- 1. Pour lowfat milk into mixing bowl. Add in pie filling mix.
- 2. Beat with wire whisk till well blended, 1 minute. Mix will be thin. Let stand 5 min.
- 3. Blend in pumpkin, spice, almonds, chops and 2 c. of the whipped topping. Spoon into pie crust.
- 4. Refrigerateat least 4 hrs. Just before serving, spread with remaining whipped topping. Garnish with chocolate curls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 8 servings | |
| Calories 115 | |
| Calories from Fat 72 | 63% |
| Total Fat 8.55g | 11% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 49mg | 2% |
| Potassium 159mg | 5% |
| Total Carbs 10.48g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.53g | 2% |
| Protein 3.16g | 5% |
