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    Pumpkin Harvest Dessert

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 12
    *Freezes Well

    List of Ingredients

    • 12 (2 1/2-inch) graham cracker squares*
    • 2 (4-serving) packages JELL-O Sugar Free Instant Butterscotch Pudding Mix
    • 2 cups (one 16-ounce can) pumpkin
    • 1 1/2 cups (one 12-fluid ounce can) Carnation Evaporated Skim Milk
    • 1/4 cup Cary's Sugar Free Maple Syrup
    • 2 teaspoons JO's Pumpkin Pie Spice
    • 3/4 cup Yoplait Plain Fat Free Yogurt
    • 2/3 cup Carnation Nonfat Dry Milk Powder
    • 1 cup Cool Whip Lite
    • 2 tablespoons Splenda granular
    • 1/4 cup (1 ounce) chopped pecans


    1. Evenly arrange 9 graham cracker squares in a 9-by-9-inch cake pan. In a medium bowl, combine dry pudding mix, pumpkin, evaporated skim milk, maple syrup, and JO's Pumpkin Pie Spice. Mix well using a wire whisk. Pour mixture evenly over crackers. In a small bowl, combine yogurt and dry milk powder. Add Cool Whip Lite and Splenda. Mix gently to combine. Spread topping mixture evenly over pumpkin mixture. Crush remaining 3 graham crackers. Sprinkle cracker crumbs and pecans evenly over top. Refrigerate at least 2 hours. Cut into 12 servings.

    Final Comments

    1) A self-seal sandwich bag works great for crushing graham crackers.
    2) Substitute any reputable brand for JO's Pumpkin Pie Spice.

    Each serving equals:
    HE: 1/2 Skim Milk, 1/3 Bread, 1/3 Vegetable, 1/3 Fat, 1/4 Slider, 1 Optional Calorie
    139 Calories, 3gm Fat, 6gm Protein,
    22gm Carbohydrate, 348mg Sodium, 1gm Fiber
    DIABETIC: 1 Starch, 1/2 Skim Milk, 1/2 Fat

    "Camp Courageous of Iowa Dessert Cookbooklet, page 32."




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