Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

Anyone notice what part of the meal I didn’t include in last week’s newsletter? Dessert! Try this favorite of mine for a lighter end to your meal!

4 ounces fat free cream cheese, softened
1 Tbsp milk
1 Tbsp Splenda blend for baking
1 tub (8 oz) whipped topping, thawed, divided
1 graham cracker pie crust
1 cup low-fat milk
1 can (15 oz) pumpkin
2 packages (4-servings each) sugar-free instant pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 Tbsp milk, and Splenda in a large bowl with a mixer until well blended. Gently stir in 1/2 of the whipped topping. Spread into bottom of crust.

Mix together 1 cup milk, pumpkin, pudding mi, and spices. Beat on medium speed with electric mixer until well-blended (mixture will be thick). Spread over cream cheese layer carefully.

Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Yield: 10 servings

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