Pumpkin Turtle Pie

1 Tbsp fat free caramel topping

1 6oz reduced fat graham cracker crust

4 Tbsp toasted chopped pecans

1 cup fat free milk

1 (3 ½ oz) 4-serving size pkg vanilla instant pudding and pie filling mix

1 cup canned pumpkin puree

1 tsp pumpkin pie spice

1 ½ cup fat free whipped topping

  1. Drizzle 2 Tbsp of the caramel topping on the bottom of the crust and sprinkle with 3 Tbsp of the pecans.  Set aside.
  2. Whisk the milk and pudding mix in a bowl, beating constantly until well blended, about 2 minutes.  Add the pumpkin and pie spice, beating with a whisk until blended.   With a rubber spatula, gently fold half of the whipped topping into the pumpkin mixture just until blended.  Repeat with remaining half  of whipped topping.
  3. Spread the filling in the crust and refrigerate until set, at least 2 hours or overnight.  Sprinkle the top with the remaining 1 Tbsp of pecans; then drizzle with remaining 1 Tbsp of caramel topping.  Serve at once.

 

Yields 8 slices for 5 points a piece.

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