The Two Point Pumpkin Pie is a delightful twist on a classic favorite, perfect for those looking to indulge without the guilt. Made with simple ingredients, the lightened-up dessert is easy to whip up and serves as a cozy treat for any occasion.
When making the Two Point Pumpkin Pie, feel free to substitute regular pudding mix if you don’t mind the extra calories. For a gluten-free option, you can use an alternative crust, like a nut-based crust. If you’re avoiding eggs, a suitable egg substitute can be used, but note that it may alter the texture slightly. Always check labels for allergens to ensure a safe baking experience.
Pies & Tarts
Two Point Pumpkin Pie Recipe
Ingredients
- 1 (15 ounce) can pumpkin
- 1 (7/8 ounce) box sugar-free vanilla pudding mix
- 1/2 cup water
- 1 teaspoon pumpkin pie spice
- 1 graham cracker crust
- 4 egg whites
Instructions
- In a mixing bowl, combine 1/2 cup cold water with the 1 (7/8 ounce) box of sugar-free vanilla pudding mix, whisking until no lumps remain.
- In another bowl, beat 4 egg whites until they become nice and frothy, about 2-3 minutes.
- Add 1 teaspoon of pumpkin pie spice to the 1 (15 ounce) can of pumpkin, mixing well to ensure the spice is evenly distributed.
- Gently fold the pudding mixture into the pumpkin, followed by the frothy egg whites, being careful not to deflate the eggs.
- Pour the combined mixture into the graham cracker crust, spreading it evenly.
- Bake in a preheated oven at 350 degrees for 20 minutes, or until the filling is set.
- Once baked, let the pie cool slightly before serving with fat-free whipped topping.
Part of our Homemade Pie and Tart Recipes collection — Part 5 of 5:
If you’re in the mood for a truly indulgent dessert, consider trying the Ultimate Banana Cream Pie. With layers of decadent pastry cream and fresh bananas, the pie will surely satisfy any sweet tooth craving.