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Categories:
butter Splenda butter cold milk vanilla pudding pumpkin puree pumpkin pie spice cinnamon ginger nutmeg topping pecans
Viewed: 41 - Published at: 3 years agoIngredients
- 2 14 cups crushed butter flavored crackers (about 50)
- 12 cup Splenda granular
- 34 cup butter or 34 cup margarine, melted
- 2 cups cold milk
- 2 (3 ounce) packages sugar-free instant vanilla pudding mix
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 12 teaspoon cinnamon
- 14 teaspoon ginger
- 14 teaspoon nutmeg
- whipped topping
- chopped pecans
Method
- Combine cracker crumbs, Splenda and butter and press into 13 x 9 x 2 dish.
- Whisk milk and pudding mix for 2 minutes.
- Stir in pumpkin and spices and pour over crust.
- Refrigerate for 3 hours and garnish servings with whipped topping and nuts.
- Cooking time reflects 3 hours of cooling.
