No-Bake Pumpkin Fluff Pie

Makes 8 servings

  • 1 can (15 oz.) canned pumpkin puree
  • 1 pkg Jell-o fat free instant vanilla pudding mix
  • 1 cup fat free milk
  • dashes of cinnamon, nutmeg, cloves, ginger, and allspice
  • 1 packet Splenda
  • 1 low fat graham cracker crust
  • 8 Tbs  (1/2 cup) fat free whipped topping
  1. In a medium bowl mix the pumpkin, pudding mix, milk, spices, and Splenda together until well blended.
  2. Pour the mixture into a low fat graham crumb pie crust.
  3. Place pie in the refrigerator to chill for at least 30 minutes.
  4. To serve, cut the pie into 8 pieces and plate each piece.
  5. Spoon 1 Tbs of fat free whipped topping onto each piece.