We love this less traditional pumpkin pie. Its no-bake and super easy to make! If you’re looking for an alternative to traditional pumpkin pie and want a crowd pleasing recipe, this is definitely it! Its quick to prepare, and goes into the fridge until you’re ready to eat it. I rarely bake with sugar-free items & cool whip, but once in a while doesn’t hurt nobody.
The original recipe is from Kraft, but, I made some swap outs to make it much lower calorie.
- ¼ cup plus 2 tbsp Sugar Free Smuckers Caramel Topping, divided
- 1 pre-made Graham Cracker Pie Crust (6 oz) (or make your own with the recipe below)
- ⅓ cup + 2 tbsp pecan pieces, divided
- 1 cup cold almond milk or milk of choice
- 2 pkg (4-serving size each) Sugar Free Jell-o Vanilla Flavor Instant Pudding
- 1 cup canned pumpkin
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tub (8 oz) Cool Whip LIGHT Whipped Topping, thawed, divided
- Pour ¼ cup caramel topping into crust; sprinkle with ⅓ cup pecans.
- Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended.
- Stir in 1½ cups whipped topping.
- Spread into crust.
- Top with remaining whipped topping.
- Refrigerate 1 hour.
- Top with pecans and drizzle remaining caramel with fork.
- Store leftovers in the refrigerator.
GRAHAM CRUST RECIPE
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 tsp honey
1/4 cup (1/2 stick) butter or margarine, melted
NO BAKE CRUST: For a no-bake crust, mix ingredients and press into pie plate as directed. Refrigerate at least 30 min. before filling.
BAKED CRUST VERSION (its a little less crumbly): PREHEAT oven to 375°F. Mix all ingredients until well blended. PRESS firmly onto bottom and up side of 9-inch pie plate. BAKE 8 min. or until lightly browned; cool completely. Then add filling.