Preparation time: 15 minutes
Chilling time: 3 hours

1 cup skim milk
2 (1-ounce) packages instant vanilla sugar-free pudding mix
1/2 teaspoons pumpkin pie spice
1 can (15 ounces) pumpkin
1 (9-inch) graham cracker pie crust
1 cup fat-free whipped topping

In a medium mixing bowl, mix skim milk, pudding mix, and pumpkin pie spice together until well blended (this mixture will be thick). Add pumpkin and mix well. Spread pumpkin mixture in pie crust. Top pumpkin layer with whipped topping and refrigerate for at least 3 hours or up to two days.

Yield: 8 servings
Serving Size: 1/8 pie

Nutrition Facts

Per Serving:
Calories: 185
Carbohydrate: 32
Protein: 4 g
Fat: 5 g
Saturated fat: 1 g
Sodium: 449 mg
Fiber: 2 g
Exchanges per serving: 2 starch, 1 fat
Carbohydrate choices: 2

This recipe was developed by Sandy Bjerkness, a Certified Diabetes Educator and registered dietitian working in research at Mayo Clinic in Rochester, Minnesota.

Source: http://diabetesselfmanagement.com