No-Bake Pumpkin Pie
Using sugar-free, instant pudding mix, this no-bake pumpkin pie only takes a few minutes of labor and is off to chill until ready to eat. It's not only easy to make, but also diabetic friendly.
Ingredients
- 1 cup Skim milk
- 1/2 tsp pumpkin pie spice
- 2 1-ounce packages Instant vanilla sugar-free pudding mix
- 1 15-ounce can pumpkin puree
- 1 9-inch graham cracker pie crust
- 1 cup fat-free whipped topping optional
Instructions
- In a medium mixing bowl, combine instant pudding mix and milk until smooth.
- Mix in pumpkin puree and combine well. Note: Do your best to combine the pumpkin and pudding. If you can't blend out the clumps, that is okay and will not affect the texture of the pie.
- Add pumpkin pie spice and mix well.
- Spread pumpkin and pudding mixture into pie crust and optionally, top with whipped topping. Refrigerate for at least 3 hours or up to two days before serving.
Notes
Recipe from www.diabetesselfmangement.com.