Skinny Pistachio Almond Pudding Pie

This dreamy dessert is super simple to make.  It’s so light and tasty with rich pistachio and almond flavors.  I made this skinny by using reduced-fat butter in the crust, reduced-fat milk, and fat-free Cool Whip instead of regular and topping with good-for-you almonds.  One skinny slice has 144 calories and 4 grams of fat.  It’s a little slice of heaven!
Skinny Pistachio Almond Pudding Pie

Helpful Tips About this Recipe

Serves 12

Food Facts

Instant pudding mixes were most likely introduced in the early 1950s.  In 1952 Marion Manner wrote an article in the Los Angeles Times and said, “Instant puddings make instant hit.”  The first flavors to be introduced were chocolate, vanilla, and butterscotch.  Later in 1975, pistachio was introduced.
The spring-form pan is a two-piece pan where the sides can be removed and the bottom can be removed. The pan pieces are put together for baking and once the content has been baked and cooled, the band is opened and removed.  It’s great to use for delicate pies like this one.

Shopping Tip

Honey Maid graham cracker crumbs are available in the baking aisle of the supermarket.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 slice
144 calories, 4g fat, 1g sat. fat, 0mg chol, 2g protein, 25g carbs, 0g fiber, 216mg sodium, 13g sugar


Skinny Pistachio Almond Pudding Pie

Skinny Pistachio Almond Pudding Pie

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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time: 3 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 144 kcal


  • 1⅓ cups graham cracker crumbs
  • 2 tablespoons reduced-fat butter or Smart Balance Light, melted
  • cups reduced-fat milk (2 %)
  • 1 (3.4 oz.) package instant pistachio pudding
  • ¼  teaspoon almond extract
  • 1 (8 oz.) container Cool Whip Free (fat-free), thawed
  • Red and blue food color, optional
  • ¼ cup almonds, sliced, chopped, or slivered


  • Preheat oven to 350 degrees.  Coat a springform pan with cooking spray.
  • In a medium bowl, add graham cracker crumbs and melted butter.  Mix together until the crumbs are coated.  Set aside 2 tablespoons for the topping.
  • Spread the remaining crumbs evenly in the prepared pan.  Pat the crumbs down.
  • Bake for 10 minutes.  Remove from oven and place in refrigerator to quickly cool.
  • In the meantime, in a large bowl, add milk, dry pudding mix, and almond extract.  Beat with a wire whisk for about 2 minutes until thickened.  Using a rubber spatula, gently fold in 1½ cups Cool Whip.  Spoon into cooled pan.  Spread evenly.
  • To the pudding bowl add the remaining Cool Whip:  Add one drop of each red and blue food coloring and gently mix with a rubber spatula.  This should create a light lavender-colored batter.  Spread this lavender batter evenly on top of the pistachio pudding batter.
  • Sprinkle the top evenly with the remaining 2 tablespoons of crumbs and sliced almonds.
  • Refrigerate for at least 3 hours to set.  This can be made several days in advance.  Store in refrigerator.  It also freezes great.


Serving: 1sliceCalories: 144kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 216mgSugar: 13gBlue Smart Points: 6Green Smart Points: 6Plus Points: 4
Tried this recipe?Let me know how it was!


  1. Do I need to use three boxes on the small sugar free instant pistachio pudding? Each box is 1 ounce and the recipe calls for 3.4 ounces of the instant pudding.

  2. Katy,
    I’ve never made this recipe using sugar-free pudding. If you want to try it, yes sounds like you’ll need 3-1 oz boxes.
    Best of luck,

  3. No, don’t use but one sugar-free box! The reason the recipe’s pudding is 3.5 oz is because of the sugar it contains. You will only need to use one if you go sugar-free. And this will make the points of this dessert even fewer … or the serving larger, your choice!

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