2 pkgs (1.5-oz each) instant sugar-free vanilla pudding mix
1 can (15-oz) solid pack pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 reduced-fat graham cracker 9-inch crust (or a baked sugar-free pastry crust)
Sugar-free frozen whipped topping, thawed
Additional cinnamon for garnish
Combine the milk and pudding mix in a mixing bowl; beat 1 minute (makes a thick mixture). Add the pumpkin, cinnamon, ginger and cloves; beat another minute. Pour into the crust; cover and refrigerate at least 2 hours, until firm.
To serve, garnish with the whipped topping spinkled lightly with cinnamon.
Yield: 8 servings
Per serving (with graham cracker crust): 217 calories, 42 g carbs, 4 g protein, 3 g fat
Diabetic exchanges: 2 1/2 starch, 1/2 fat
*Note: This is a special treat for diabetics whose blood sugar is under control.
Note: File Photo
This is my version of an old TOH recipe.