I hate pie crust. It’s true. So when my son asked me to make pumpkin pie without the crust so he could eat a lot of it (pie crust is high in both carbs and fat) I was on it! I found a recipe for a Pumpkin Pudding Pie and adapted it to suit our needs. Here’s what we came up with:
Pumpkin Pie Pudding Parfaits
1 pkg. sugar free vanilla pudding mix
1 c. fat free milk
1 15 oz can pumpkin (not the pie filling)
3 c. whipped cream (I used the Redi-whip in a can)
2 t. Splenda-sugar mix
1 t. pumpkin pie spice
1/2 t. cinnamon
1/2 t. nutmeg
Beat the pudding mix and milk with a mixer for three minutes. Fold in pumpkin until thoroughly integrated. Chill for 20-30 min. Meanwhile, mix the Splenda and spices in a small bowl. Layer 1/3 c. pudding mix, followed by 1/4 cup cream and then another 1/3 c. pudding in a parfait dish. Top with a dollop of whipped cream and sprinkle the spice mix on top. Serve and enjoy! Makes 8 parfaits, each containing 9 g. carbs and 6 g. fat.
My son and family loved the parfaits, but we all agreed that a bit of pumpkin pie spice mixed into the pudding would improve the already yummy dessert even more. My husband, a pie fanatic, missed the crust and ended up dipping Girl Scout Trefoil cookies into his parfait. Next time I make it, I will layer crushed cookies on the bottom of his parfait.