51 Reviews of Fat Free Pumpkin Pudding

From: CaramelPie

On Jun 8, 2005

I know this is my 2nd review, but I tried this with skim milk instead of the water. I also used a small box of instant s-f pudding mix plus 3-4 packets of Splenda. It tasted great, and was so-o-o easy to mix up!

From: Pintsizechef

On May 8, 2006

I used a 1.5 oz box of sugar free instant pudding (so of course I omitted the cooking part, making this recipe all that much easier)and about 1 1/4 cup skim milk. I got five great sized servings out of it. I would give this recipe 20 stars if I could!

From: ladypit

On Feb 23, 2005

This was nice. I didn't have high hopes for it because all I could find was instant pudding mix (no cook and serve sugar free to be found anywhere!) and I thought I had it wrong. I also used a smaller box of pudding which made mine not quite as sweet as I would like but I know that was my fault not the recipe's. My only issue was that I COULD not get all the lumps out. That said, it was a nice 0 point treat. Thanks so much for posting!

From: Sarah_Star

On Feb 3, 2007

I like pumpkin, so I really enjoyed this. It did taste very similar to Pumpkin pie and satified my craving for something sweet. I used a 1 oz box of sugar free cheesecake pudding, and used 3/4 cup fat free milk, and 1/4 cup water. I also folded in 1/2 cup of cool whip and it was great. Thank you for sharing! UPDATE I dished some out into an empty yogurt container and put in the freezer. It tastes just like ice cream! SO GOOD!

From: anti-suburban housewife

On Dec 9, 2007

I decided to jazz this up a little bit and made it a parfait. I layered the pudding (which I made with sugar free intant cheescake pudding) with sugar free Cool Whip and crushed gingersnap cookies. The crunch of the cookies gave a nice texture and a little added sweetness, which I think it needed. All in all, pretty good for being sugar free and very little fat.

From: Mimosas for Mr & Mrs

On Aug 8, 2008

This recipe is amazing! I have tried many variations, but have found you get the most "bang for your buck" (calorie wise and taste wise) with using half a cup skim milk and half a cup water. One thing I think calorie-conscious people should know though is that it is not only 16 calories per serving...the pumpkin can comes to 140 calories, the pudding mix comes to 150...so that means the whole recipe is 290 calories and 290 divided by 8 (servings) is actually 36 calories..I'm sure it's not that big of a deal, but just thought you should know hahha. Anyway, thanks for the great recipe! ^_^

From: Queenkungfu

On May 14, 2007

I had to use instant pudding because that is all I had. I also used 3/4 tsp. of the spice because I kept taking tastes and about 1/4 of the recipe was gone before I had a chance to add the spice. LOL. Because I didn't use cook and serve I didn't heat it and it turned out perfect! No lumps! I also added a little bit of splenda at the end to sweeten it a little more. I was a bit worried about that. A great recipe for pumpkin lovers.

From: Miss Annie in Indy

On May 16, 2007

WOW, what a great low calorie treat. Although this time I did use soy milk because I had some that needed using up, this is still a great healthy treat. Made 1/2 the recipe since I only had the small size box of sugar free cook and serve but kept the full amount of spice since I love pumpkin pie spice. It turned out GREAT!! No lumps and just plain tasty. Oh, after I stired the liquid into the pudding mix and mixed until it was all dissolved I added the spice and pumpkin and cooked with the pudding. I think that helped with the raw taste of the pumpkin. I will definately make this again.

From: ColCadsMom

On Oct 24, 2007

I always make this with the instant pudding, because that is what I keep on hand. I like it with the vanilla and the cheesecake, but I think my favorite is the butterscotch pudding. I make it with water as directed, to keep it a ridculously low calorie treat...even double the serving and you're only at 32 calories! I usually add about 1 tsp of maple extract, 1/4 teaspoon of almond extract, and a touch of splenda to flavor and sweeten it enough for me. I also use Substitution for Pumpkin Pie Spice because I don't keep pumpkin pie spice on hand. Thanks for posting a versitle, easy treat that keeps me eating better!

From: yogiclarebear

On Apr 21, 2007

So good! I used a 1oz box of pudding, 1.5 cups of water and added 2 scoops of my whey protein powder to make this higher protein. Added cinnamon and a bit of stevia as well.