This is so good I like it better than traditional pumpkin pie
- 1 teaspoon cinnamon
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon maple syrup
- crust
- filling
- 1/2 cup splenda
- 2 tablespoons splenda
- 1 1/2 tablespoons butter buds liquid (see directions)
- 1 1/2 cups canned pumpkin
- 12 ounces fat free whipped topping
- 1 package pudding, vanilla, instant, sugar free, fat free
- Carbohydrate 61.7637764418625 g
- Cholesterol 6.72 mg
- Fat 3.866126986875 g
- Fiber 5.34284173491609 g
- Protein 3.03911771138813 g
- Saturated Fat 1.4997191814525 g
- Serving Size 1 1 Serving (162g)
- Sodium 695.669740003812 mg
- Sugar 56.4209347069464 g
- Trans Fat 0.99491445537625 g
- Calories 281 calories
Step-by-step
- 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.
The Heavy Lifting
Instant vanilla pudding mix contains modified food starch and sodium phosphates that act as immediate moisture absorbers. Without this dry powder, canned pumpkin releases too much liquid into the crust. Whisk the pudding powder directly into the thawed whipped topping before introducing the squash puree to prevent lumps from forming in the fat emulsion.
Texture And Structure
Commercial whipped topping contains emulsified vegetable oils and hydrogenated palm kernel oil, which resist weeping better than dairy cream. Fold the pumpkin base into the whipped mixture gently with a silicone spatula. Vigorous stirring deflates the trapped air bubbles that give this dessert its airy consistency.
Storage Parameters
This dessert relies entirely on refrigeration rather than baking to set its structure. Keep the pie chilled at or below 40 degrees Fahrenheit for at least four hours before slicing. Freezing is not recommended because the thawed whipped topping separates and ruins the mouthfeel.
