How to Make A Low Fat, No Bake Pumpkin Pie

With the holidays vastly approaching, tasty desserts are something that everyone wants to enjoy, but they don't want the additional calories. Low fat, no bake pumpkin pie, is not only a more convenient and less time consuming recipe, but also a healthier alternative to regular pumpkin pie. Also, For anyone who is lactose intolerant, you can easily turn this recipe into a dairy-free pie by substituting soy milk for cow' s milk and dairy-free cream cheese and whipped topping.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 ounces fat free cream cheese, softened
• 1 Tsp skim milk or soy milk
• 1 Tsp sugar, or sugar substitute like agave nectar
• 1 (8 ounce) container fat-free cool whip, thawed, divided
• 1 (6 ounce) reduced fat graham cracker crust
• 1 cup skim milk or soy milk
• 1 (15 ounce) can pumpkin
• 2 (1 ounce) packages fat-free sugar-free vanilla pudding mix
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

1. 
    

   Make sure that you have your pie crust handy. Mix cream cheese, 1 tablespoons milk and the sugar in large bowl with whisk until well blended. Stir in half of the whipped topping.

2. 
    

   Spread onto bottom of crust. Refrigerate while performing the next steps.

3. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minute or until well blended. Spread over cream cheese layer. Refrigerate 4 hours or until set.

4. 
    

   Once your pie is done refrigerating, top with remaining whipped topping and a scoop of vanilla ice cream before serving. Now that you don't have to worry about cooking a dessert, or trying to find your pants in the next size up after the holidays, you are free to go and enjoy yourself, and maybe even have that extra side of dressing that you know you probably won't be able to turn down.

[missperson]

on 9/16/2009 Oh my this sounds good. I will have to try this recipe.