Pumpkin Fluff Pie

Ready in 45 minutes

This is so good! I like it better than traditional pumpkin pie!

Top-ranked recipe named "Pumpkin Fluff Pie"

5 avg, 1 review(s) 100% would make again


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1 1/2 cups Graham cracker crumbs
2 tablespoons Splenda
1 1/2 tablespoons Butter Buds; liquid (see directions)
1 1/2 cups canned pumpkin
1 teaspoon Cinnamon
1/2 cup Splenda
1 tablespoon Maple syrup
12 ounces fat free whipped topping
1 package Pudding, vanilla, instant, sugar free, fat free

Original recipe makes 8



Mix together with a fork graham cracker crumbs, 2 tablespoons Splenda and liquid Butter Buds (made by adding water to powder Butter Buds) until moistened. Press into a pie pan that has been sprayed with a non-fat cooking spray.

Mix pumpkin, Splenda and maple syrup together until well blended. Set aside.

In a different bowl, mix whipped topping and pudding mix together untill well blended. Combine the pumpkin mixture with the pudding mixture. Stir until well blended.

Put mixture into pie crust. Sprinkle top lightly with extra cinnamon, if desired.

Keep refrigerated until ready to eat. Serve chilled.

Per Serving (excluding unknown items): 165 Calories; 2g Fat (10.2% calories from fat); 2g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.


Added on Award Medal
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