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Pumpkin Praline Pie

Diet.Chef's picture
  Unflavored gelatin 1 Ounce (1 Envelope)
  Unsweetened apple juice 1⁄4 Cup (4 tbs)
  Canned pumpkin 16 Ounce (1 Can)
  Low fat vanilla yogurt 8 Ounce (1 Carton)
  Firmly packed brown sugar 1⁄8 Cup (2 tbs)
  Pumpkin pie spice 1 Teaspoon
  Vegetable cooking spray 1
  Gingersnaps 8
  Chopped pecans 1⁄4 Cup (4 tbs), roasted

Sprinkle gelatin over apple juice in a small saucepan, let stand 1 minute.
Cook over low heat, stirring constantly, until gelatin dissolves.
Place pumpkin in a large bowl; stir gelatin mixture into pumpkin.
Add yogurt, brown sugar, and pumpkin pie spice, stir until smooth.
Coat a 9-inch pieplate with cooking spray.
Cut gingersnaps in half using a bread knife.
Line side of pieplate with cookie halves, cut side down.
Spoon pumpkin mixture into prepared pieplate.
Sprinkle with pecans.
Cover and chill 6 hours or until set.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1492 Calories from Fat 469

% Daily Value*

Total Fat 54 g82.7%

Saturated Fat 10.5 g52.6%

Trans Fat 0 g

Cholesterol 13.6 mg4.5%

Sodium 801.6 mg33.4%

Total Carbohydrates 211 g70.3%

Dietary Fiber 16.6 g66.5%

Sugars 119.7 g

Protein 49 g98.7%

Vitamin A 1415.4% Vitamin C 37.2%

Calcium 78.9% Iron 54.3%

*Based on a 2000 Calorie diet

Pumpkin Praline Pie Recipe