Pumpkin Pie In A Jar

This remake provides a helping of veggies, tastes great (especially at this time of year) and is full of natural fiber, so you’ll feel satisfied. Woohoooo🎉🎊🎉…SCORE!!

I’ve posted this recipe in the past, but I had forgotten about it, so thought you might have too! Because we’ve been enjoying this version of pumpkin pie for a couple of weeks, I’m going to easily be able to pass on the traditional pumpkin pie that will be served at our family Thanksgiving.

Simply Mix & Refrigerate!!!

I added a couple of Teddy Graham’s because it looks cute.

Try it and post a comment to let me know what you think! I love hearing from you!! When no one comments, I feel like I’m just writing to myself! Haha! Speak up, please😁

All is well❤️

Love,

Terra🌺

Pumpkin Pie In A Jar

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Course Dessert

Servings 4

Calories 37 kcal

Ingredients

  

1x 2x 3x

• 1 Small Package Sugar Free Cheesecake Jell-o Pudding
• 1 can solid packed pumpkin
• Pumpkin Pie Spice to taste Or simply use cinnamon and nutmeg if you don't have the actual pumpkin pie spice blend

Instructions

 

• Combine all ingredients
  
• Scoop into jars OR spread evenly in a flat dish - if you decide to go the jar route, be sure to leave room for a tablespoon of fat free Cool Whip! It really makes the dessert!
  
• Refrigerate for at least an hour. Overnight is even better.
  

Nutrition

Serving: 4g Calories: 37kcal Carbohydrates: 9g Protein: 1g Fat: 0.3g Saturated Fat: 0.2g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.04g Sodium: 16mg Potassium: 219mg Fiber: 3g Sugar: 4g Vitamin A: 16536IU Vitamin C: 4mg Calcium: 28mg Iron: 1mg

Keyword Pie

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