Skinny Pumpkin Pie Pudding Recipes

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PUMPKIN PIE PUDDING



Pumpkin Pie Pudding image

Provided by Katie Lee Biegel

Categories     dessert

Time 5m

Yield 2 servings

Number Of Ingredients 5

2 ripe bananas
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
Two 3.25-ounce cups store-bought vanilla pudding
2 graham crackers

Steps:

  • Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
  • Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.

SKINNY PUMPKIN PIE



Skinny Pumpkin Pie image

53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. The real secret's in the crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 8

Number Of Ingredients 12

1 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

Steps:

  • Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
  • In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
  • Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g

PUMPKIN PIE PUDDING



Pumpkin Pie Pudding image

My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it's especially nice in the fall. -Andrea Schaak, Bloomington, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 6h10m

Yield 6 servings.

Number Of Ingredients 9

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Optional: Sweetened whipped cream or vanilla ice cream

Steps:

  • Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

Nutrition Facts : Calories 229 calories, Fat 9g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 187mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

SKINNY PUMPKIN PIE PUDDING



Skinny Pumpkin Pie Pudding image

A creamy pumpkin pudding that is low in calories. Top with fat-free whip cream and a sprinkle of graham crackers or pumpkin seeds.

Provided by Yoly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h10m

Yield 4

Number Of Ingredients 4

1 ¾ cups skim milk
1 (3.5 ounce) package instant pumpkin pudding
½ cup pumpkin puree
½ teaspoon pumpkin pie spice

Steps:

  • Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 30.7 g, Cholesterol 2.1 mg, Fat 0.3 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 472 mg, Sugar 24.7 g

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