Low-Cal Pumpkin Pie Recipe

Name: Low-Cal Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup graham cracker crumbs; 3 tablespoons water or apple juice; 1 each instant pudding mix sugar-free vanilla; 2 cups milk, skim; 3/4 cup pumpkin pureed; 1 teaspoon cinnamon ground; ⅛ teaspoon nutmeg ground; ⅛ teaspoon allspice; 1/4 teaspoon ginger ground; 1/4 teaspoon rum extract

Servings: persons

3/4 cup graham cracker crumbs
3 tablespoons water or apple juice
1 each instant pudding mix sugar-free vanilla
2 cups milk, skim
3/4 cup pumpkin pureed
1 teaspoon cinnamon ground
⅛ teaspoon nutmeg ground
⅛ teaspoon allspice
1/4 teaspoon ginger ground
1/4 teaspoon rum extract

1
Preheat oven to 350F (180C).
2
Lightly coat a 8 inch pie pan with nonstick cooking spray.
3
Combine the graham cracker crumbs and water in food processor until moistened.
4
Press the crumbs into the bottom (not the sides) of the prepared pie pan, and bake for 8 minutes.
5
In a 1qt.
6
saucepan combine the pudding mix and milk and cook until mixture comes to a boil.
7
Stir in the pumpkin puree, the spices and the rum extract.
8
Pour the filling into the baked pie crust, and refrigerate until set.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup graham cracker crumbs, 3 tablespoons water or apple juice, 1 each instant pudding mix sugar-free vanilla, 2 cups milk, skim, and more.

Yes, Low-Cal Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Cal Pumpkin Pie

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