Pumpkin Fluff Pie with Pecan-Graham Cracker Crust

 

Pumpkin Fluff Pie with Pecan-Graham Cracker Crust

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As soon as the weather starts to get a little cooler out, you see the beautiful fall colors appear and pumpkin decorations everywhere.  The crisp smell that is in the air makes you crave everything fall.  The sweet, the savory,...the sweet!  One of the most popular sweet treats in the fall is pumpkin pie.  Which, is hard to make because it's difficult to find the time to make it.  Plus it's a treat that has a healthy ingredient in it, but most of the recipes have a ton of butter in the crust, which doesn't help our waist line or our health.  Fortunately I have a solution, my Pumpkin Fluff Pie with Pecan-Graham Cracker Crust!

This creamy and fluffy pumpkin pie is lower in calories and carbs, but you wouldn't know.  It has 150 calories less and 10 grams of carbs less than traditional pumpkin pie, and it already includes the whipped cream.

It's super quick to make with no cook time.  You can whip this pie up in a fraction of the time it would take to make traditional pumpkin pie.  Whenever I make this pumpkin pie it never lasts and everyone is always asking for seconds.  I often make two pies, so everyone can have at least one slice, which still takes up less time than making a plain old fashioned pumpkin pie.

Pumpkin Fluff Pie with Pecan-Graham Cracker Crust

  • Prep Time
    12 mins
  • Cook Time
    0 mins
  • Total Time
    12 mins

Pie Filling Ingredients

  • 15 oz can of pumpkin puree or fresh pumpkin cooked and pureed
  • 16 oz whipped topping, thawed - I used So Delicious Coconut Whipped Topping,  but if you eat dairy you could use TruWhip since it doesn't contain trans fats.
  • 2 scoops or 1/2 cup Vanilla Shaklee Life Energizing Shake mix (or for vegan option use Vanilla or Cocoa Energizing Soy Protein)
  • 1/2 - 3/4 tsp Cinnamon (plus a few dashes for garnish - optional)
  • 5-7 dashes nutmeg (plus a few dashes for garnish - optional)

Graham Cracker Crust Ingredients

  • 1.5 cups crushed gluten free graham crackers
  • 1/2 cup crushed / chopped pecans
  • 1/4 cup melted coconut oil
  • coconut oil for pan to prevent sticking

Directions

Lightly oil a 8" or 9" pie dish to prevent sticking with coconut oil.  To crush the graham crackers place in a ziplock bag and use a rolling pin to crush.  Combine all pie crust ingredients in a bowl.  Press ingredients into the 8" or 9" pie dish.  In a separate bowl mix the pumpkin puree, protein mix, nutmeg and cinnamon together.  Then fold in the whipped topping.  Fill the pie crust with the pumpkin fluff and garnish with cinnamon and/or nutmeg and/or chopped pecans (optional).  Serve cold.  Makes eight slices.  Store in the refrigerator.  Enjoy!

Nutrition Facts

Serving Size 1 slice

8 Servings per Recipe

Amount Per Serving
Calories 235
Total Fat 12g
  Trans Fat 0g
Total Carbohydrate 28.5g
  Dietary Fiber 2.5g
Protein 3.75g

Gluten and Dairy Free!  Vegan if you use the Energizing Soy Protein and malple syrup.

*Nutrition facts will vary if you use a different protein mix.

**I always suggest using organic ingredients whenever possible.

 

Nurtition comparison info from http://allrecipes.com/recipes/819/desserts/pies/pumpkin-pie/

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