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Pumpkin Pie in a Glass

Heart Healthy Pumpkin Pie in a Glass Recipe

                   
Pumpkin Pie in a Glass
Turn your favorite Thanksgiving pie into a heart-healthy treat swirled with crushed ginger cookies, butterscotch pudding, and vibrant pomegranate seeds. Pumpkin Pie in a Glass is an elegant, flavorful dessert that is as easy as it is enticing.
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Ingredients
Recipe yields 8 servings
1 1/2 cups skim milk
1 oz instant butterscotch pudding mix
1 cup canned pumpkin purée
1/2 tsp pumpkin pie spice
1/4 tsp ground ginger
1 1/2 cups fat-free whipped topping
4 oz gingersnap cookies, crushed
8 sticks cinnamon (optional)
24 pomegranate seeds (optional)
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Directions
Step 1

In a medium bowl, beat milk and pudding mix with a handheld mixer for 2 minutes. Add pumpkin and beat for another minute. Add pumpkin pie spice and ground ginger, and beat for 10 more seconds. Using a spatula, fold in 1 cup of the whipped topping.

Step 2

In each of 8 shallow dessert cups, place 2 tablespoons of the gingersnap crumbs and top with 1/2 cup of the pumpkin mixture. Top each with a dollop of whipped topping, and garnish with any remaining gingersnap crumbs. Garnish with cinnamon sticks and pomegranate seeds, if desired.

Time: 30 minutes
Servings: 8
Calories: 123
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:123
total fat:1g
sat fat:0g
cholesterol:1mg
sodium:142mg
total carb:24g
fibers:3g
proteins:2g

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Heart Healthy Pumpkin Pie in a Glass Recipe
Ingredients
Recipe yields 8 servings
1 1/2 cups skim milk
1 oz instant butterscotch pudding mix
1 cup canned pumpkin purée
1/2 tsp pumpkin pie spice
1/4 tsp ground ginger
1 1/2 cups fat-free whipped topping
4 oz gingersnap cookies, crushed
8 sticks cinnamon (optional)
24 pomegranate seeds (optional)
Directions
Step 1

In a medium bowl, beat milk and pudding mix with a handheld mixer for 2 minutes. Add pumpkin and beat for another minute. Add pumpkin pie spice and ground ginger, and beat for 10 more seconds. Using a spatula, fold in 1 cup of the whipped topping.

Step 2

In each of 8 shallow dessert cups, place 2 tablespoons of the gingersnap crumbs and top with 1/2 cup of the pumpkin mixture. Top each with a dollop of whipped topping, and garnish with any remaining gingersnap crumbs. Garnish with cinnamon sticks and pomegranate seeds, if desired.

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