Double Layer Pumpkin Pie


Wednesday, November 12th 2008, 10:08 am
By: News On 6


4 oz 1/3 less fat cream cheese, softened
1 Tbsp. fat-free milk
1 Tbsp. sugar
1 tub (8oz) fat-free Cool Whip whipped topping, thawed & divided
1 graham pie crust, reduced-fat
1c fat-free milk
1 can (15oz) pumpkin
2 pkg. (4-serving size each) Jell-O cheesecake fat-free/sugar free instant pudding & pie filling
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves


Mix: Cream cheese, 1 Tbsp. milk & sugar in large bowl w/ wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.
Pour: 1c milk into large bowl. Add pumpkin, dry pudding mixes & spices. Beat w/ wire whisk until well blended (mixture will be thick). Spread over cream cheese layer.
Refrigerate: 4 hours or until set. Top w/ remaining whipped topping. Makes 8 servings.


Calories: 233, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 489mg, Total Carbohydrate: 39g, Dietary Fiber: 2g, Sugars: 11g, Protein: 4g