Ingredients:
1 egg whites, beaten
1 graham cracker crust ( 8 inch)
1 cup nonfat milk
1 (1 1/2 ounce) packages sugar-free instant vanilla pudding mix
1 (15 ounce) cans solid-pack pumpkin ( not pie filling)
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups reduced-fat whipped topping, divided
Directions:
Brush egg white over crust. bake at 375F for 5 minutes or until lightly browned.
cool on wire reck.
in a large bowl, whisk milk and pudding mix.
stir in pumpkin and spices. Fold in 1 cup whipped topping.
pour into crust.
refrigerate 4 hours or overnight.
cut into slices and dollp with remaining whipped topping.
Refrigerate left overs.
Chilling time is not included.
Note: regular milk and pudding can also be used.
Servings: 8
Time preparation: 15 min.
Time total: 15 min.