Amy
10-03-2008, 06:59 PM
Found this on another board~ Should work for a refeed :shrug:
I am going to try making this next week. OF course I may change some things...we will see.
Here is a quick, no-bake recipe. Perfect for the season!
Someone brought the full fat/sugar version into work – it look soooo good. I didn’t try it, but everyone was raving about it. She shared the recipe and I adjusted it a little bit. Let me know if you’ve tried it!
Low-fat, sugar free Turtle Pumpkin Pie (makes about 10 servings)
-¼ c + 2 Tbsp caramel topping (sugar free if possible – Smucker’s makes one!)
-1 Graham Pie Crust (low fat/sugar if desired)
-½ c + 2 Tbsp Pecan pieces, divided
-1 c cold skim milk
-2 pkg. (4 serv. each) sugar free Jell-o Vanilla Instant Pudding & Pie Filling
-1 cup canned pumpkin
-1 tsp ground cinnamon
-½ tsp ground nutmeg
-1 tub (8 oz) SF/FF Cool Whip, divided
Pour ¼ c caramel topping into crust; sprinkle with ½ c pecans.
Beat milk, dry pudding mix, pumpkin & spices with whisk until well blended. Stir in 1 ½ cups whipped topping. Spread into crust. Top with remaining cool whip.
Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork over pie. Store in the fridge.
I am going to try making this next week. OF course I may change some things...we will see.
Here is a quick, no-bake recipe. Perfect for the season!
Someone brought the full fat/sugar version into work – it look soooo good. I didn’t try it, but everyone was raving about it. She shared the recipe and I adjusted it a little bit. Let me know if you’ve tried it!
Low-fat, sugar free Turtle Pumpkin Pie (makes about 10 servings)
-¼ c + 2 Tbsp caramel topping (sugar free if possible – Smucker’s makes one!)
-1 Graham Pie Crust (low fat/sugar if desired)
-½ c + 2 Tbsp Pecan pieces, divided
-1 c cold skim milk
-2 pkg. (4 serv. each) sugar free Jell-o Vanilla Instant Pudding & Pie Filling
-1 cup canned pumpkin
-1 tsp ground cinnamon
-½ tsp ground nutmeg
-1 tub (8 oz) SF/FF Cool Whip, divided
Pour ¼ c caramel topping into crust; sprinkle with ½ c pecans.
Beat milk, dry pudding mix, pumpkin & spices with whisk until well blended. Stir in 1 ½ cups whipped topping. Spread into crust. Top with remaining cool whip.
Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork over pie. Store in the fridge.