Hard to call any Pumpkin Pie ‘Healthy’…this is a lightened up version, and its really super quick. I rarely bake with sugar-free stuff & cool whip, but once in a blue moon didn’t hurt nobody 😉 The original recipe is from Kraft, but its much higher calorie!
No-Bake Turtle Pumpkin Pie
Makes 10 servings
Prep: 15 minutes plus refrigeration
1/4 cup plus 2 tbsp Sugar Free Smuckers Caramel Topping, divided
1 Honey Maid Graham Pie Crust (6 oz) (**pre-made or make your own)
1/3 cup plus 2 tbsp Planters 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
1/2 tsp ground nutmeg
1 tub (8 oz) Cool Whip LIGHT Whipped Topping, thawed, divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/3 cup pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 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: For a no-bake crust, mix ingredients and press into pie plate as directed. Refrigerate at least 30 min. before filling.
BAKED VERSION: 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.
Nutrition (per slice) Cals: 213 Fat: 10g Carbs: 28 Fibre: 2g Sugars: 7g Protein: 1g Sodium: 355mg