Low sugar pumpkin torte
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Crushed graham cracker crumbs |
| ½ | cup | Margarine melted |
| 1 | can | (16 oz) pumpkin |
| ¾ | cup | Cold milk |
| 1 | pack | (6 oz) sugar-free instant vanilla pudding mix |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Nutmeg |
| 3 | packs | (single-serving) (equal) |
| 2 | Containers (10 oz) lite frozen whipped topping thawed | |
Directions
CRUST
FILLING
CRUST: Combine crumbs with melted margarine. Press on bottom of a 9x13 pan.
Bake in preheated oven 350 degrees for 10 minutes. let cool.
Filling: Combine pumpkin,milk,pudding mix,cinnamon,ginger,nutmeg and sugar substitute. Mix about 1 minute with electric mixer, or until well blended.
Fold in all the whipped topping. Pour mixture into cooled crust. Chill until firm. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melba Galyean <mgalyean@...> on Apr 5, 1997