(by Shirley McNevich)
1 beaten egg white
1 reduced fat ready-made graham cracker crust
1 cup fat free milk
1 tsp. vanilla
1 - 1.5oz. box sugar free Jell-O vanilla pudding
1 - 15oz. can Libby's pumpkin
1 tsp. cinnamon + more for sprinkling
1 cup reduced fat Cool Whip
Use a pastry brush to brush the beaten egg white all over the inside of the graham cracker crust. Bake at 375 degrees for 5-10 minutes or until lightly browned. Cool completely. In a mixer add milk and pudding mix--beat. Add pumpkin, vanilla and 1 tsp. cinnamon--beat. Remove bowl from mixer--add Cool Whip and stir with a spoon. Pour the pumpkin mixture into the graham cracker crust. Sprinkle extra cinnamon over the top of you wish. Refrigerate overnight.
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