Monday, December 1, 2008

A Refreshing Twist to Pumpkin Pie....

Pumpkin Turtle Pie

3 Tbsp. fat-free caramel topping
1 (6oz) reduced-fat graham cracker crust
4 Tbsp. coarsely chopped toasted pecans
1 C. fat-free milk
1 (3 1/4 oz) 4 serving-size sugar-free/fat-free vanilla pudding and pie fillin mix
1 C. canned pumpkin puree
1 Tsp. pumpkin-pie spice
1 1/2 C. fat-free whipped topping
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1] Drizzle 2 Tbsp. of the caramel topping on the bottom of the crust and sprinkle with 3 Tbls. of the pecans. Set aside.

2] Whisk the milk and pudding mix in a bowl, beating constantly until well blended, about 2 minutes. Add the pumpkin and pie spice, beating with whisk until blended. With a rubber spatula, gently fold half of the whipped topping into the pumpkin mixture just until blended. Repeat with remaining half of whipped topping.

3] Spread the filling in the crust and refrigerate until set, at least 2 hours or overnight. Sprinkle the top with the remaining 1 Tbsp. of pecans; then drizzle with the remaining 1 Tbsp. of caramel topping. Serve at once.

1 comment:

Molly said...

This sounds yummy and it looks like something my dd can have... well maybe with little less caramel but.. sounds scrumptious.