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Sugar Free Pumpkin Pie

Crust:

1 box diabetic vanilla cookies
1/3 c. melted butter

Cream Layer:

4 oz. cream cheese
1 c. heavy cream
15 individual packets Equal brand sweetener

Pumpkin Layer:

1 c. milk
2 sm. pkgs. vanilla sugar free instant pudding
1 sm. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

Finely crush cookies into crumbs and combine with melted butter. press onto bottom and sides of 9 inch pie pan. Chill.
Whip cold cream until stiff. Combine with Equal. Reserve 1/2 cup of this mixture. Combine remaining with softened cream cheese. Spread evenly into pie crust.

Combine milk and pudding mix. Fold in pumpkin and spices until well combined. Spread over cream cheese layer. Chill for 3 hours. Garnish with dollops of remaining whipped cream. Sprinkle dollops lightly with nutmeg.

Serves 6-8.

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