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cold fat-free pumpkin sugar pumpkin pie spice topping wrappers margarine ground cinnamon granulated sugar substitute maple pecans
Viewed: 44 - Published at: 9 years agoIngredients
- 1 cup cold fat-free milk
- 1 can (15 oz.) pumpkin
- 2 pkg. (1.0 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
- 1-1/4 tsp. pumpkin pie spice
- 2 cups thawed COOL WHIP LITE Whipped Topping
- 36 won ton wrappers (3 inch)
- 3 Tbsp. margarine, melted
- 1 Tbsp. ground cinnamon
- 1 tsp. granulated sugar substitute
- 1/2 cup lite maple-flavored or pancake syrup
- 1/2 cup coarsely chopped PLANTERS Pecans, toasted
Method
- Heat oven to 375F.
- Beat first 4 ingredients in large bowl with whisk 2 min.
- (Mixture will be thick.)
- Stir in COOL WHIP.
- Refrigerate until ready to use.
- Meanwhile, place won ton wrappers on parchment-covered baking sheets; brush with margarine.
- Combine cinnamon and sugar substitute; sprinkle over won tons.
- Bake 6 to 8 min.
- or until golden brown.
- Remove to wire racks; cool completely.
- Top each of 12 won tons with about 2 Tbsp.
- pumpkin mixture.
- Repeat layers twice.
- Drizzle with syrup just before serving; sprinkle with nuts.
