Log in

No account? Create an account

Next Entry

No-Bake Pumpkin Pie

I have the same conditions as lit_gal, namely PCOS and Type II diabetes. I take Metformin and two types of insulin. While I'm not always on my best behaviour, I've gotten pretty good at knowing what is "good" for me, and what isn't.

I'm not a big one for following recipes, but this one has become a bit of a favorite over the years. Even my very picky husband not only likes it, but requests it every year. My grandmother is a big fan of instant, easy to make things that require little to no actual effort on her part. This is adapted from a no-bake pumpkin cheesecake recipe that I got from her. As I don't like cheescake, this is the result.

NO-Bake Pumpkin Pie

As I said, I don't really use recipes, so here's my best shot.

1 can pumpkin (the normal kind for pies, such as Libby's the one that's around 15oz.)
1 box (the small size) of sugar-free instant vanilla pudding
1 cup milk (this will seem kind of dry, but there is a lot of moisture in the pumpkin, and you want it to set up solid for a pie.)
1 tsp pumpkin pie spice (you can substitute nutmeg and/or cinammon, but pumpkin pie spice makes a good additive for french toast and other things throughout the year, if you are worried about buying it)
1 tsp vanilla extract (flavoring or imitation vanilla is fine, also. I actually skip this completely sometimes, especially if I substitute french vanilla pudding, or something else. I don't like things very sweet.)

Mix together. Put into crust or container(s) of your choice and chill until set.

I put this in a pre-made graham cracker crust, because my husband likes it, but any "extra" I use to make parfait style dessert cups. You can skip straight to them, if you don't want the crust. You can scoop it into small desert cups and chill, and put cool whip or whipped cream on top, or layer it parfait style in dessert glasses. You can sprinkle the top with a bit of cinnamon or nutmeg.

The choice between non-fat or regular cool whip is yours. The trade off is between carbs and fat. Low-fat items have slightly more carbs to balance the reduced fat.

Let me know if you have any questions. I also have no-bake recipes for chocolate and for strawberry pies, and there are a lot of variations possible.

Nutritional Info courtesy of lit_gal
Ingredients Carbs Fiber Calories Protein
Spices 0
0 0 0 0
31 17 140 7
1 cup 2% milk 14 0 138
10 5
1 box sugar free pudding 24010000
Totals for the whole
69 17
378 17
one serving (1/5th)
14 3 76 3 1


( 6 comments — Leave a comment )
Oct. 26th, 2007 02:56 am (UTC)
Mom has been looking for this recipe, so I'll print it out for her. I have you beat on carbs, but you have me beat hands down on fat. So now I guess I have to try this and see who wins for taste because honestly, I am so more interested in taste. Bad me.
Oct. 26th, 2007 03:30 am (UTC)
Okay, I can't read right. I have you beat on protein, not on carbs. But really, keeping high protein numbers helps keep my hunger at bay
Oct. 26th, 2007 03:12 am (UTC)
I've never thought about adding vanilla to this. I have a variation of this recipe, but it never completely satisfied me so maybe this is the trick.

My dilemma is that I have to watch fat as well as carbs, which makes for some interesting balancing. I'm really looking forward to this community. Thank you so much for posting!
Oct. 26th, 2007 03:25 am (UTC)
Me too. I have a tendancy toward high cholesterol and high triglycerides, if I'm not careful, so I often make trade-offs for one or the other.

As lit_gal mentioned to me, this recipe is pretty low in fat in comparison to hers, or a more traditional recipe.

There are several ways to vary this recipe, such as trying the vanilla, or a different type of pudding (I mentioned French vanilla instead of regular vanilla above). You could also fold in some low-fat whipped cream, directly in to the mix for a more mousse-like recipe.
Oct. 27th, 2007 12:02 am (UTC)
ooh! Thank you! I have to admit, I'm a sucker for pumpkin. Looks yummy.
Nov. 24th, 2007 03:35 am (UTC)
Just found this entry, and thought I'd add something (in time for next year's pie...) I make my own pumpkin pie spice -- equal parts cinnamon, allspice, and nutmeg, and half as much (many?) ground cloves. It's quite spicy and can save from having to buy the pumpkin pie spice. (Of course, allspice isn't a staple spice, so there's a tradeoff....)
( 6 comments — Leave a comment )