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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
  






Instructions



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


HINT:
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."