Dessert: Double-Layer Pumpkin Pie
Pumpkin pie with a layer of fluffy cream cheese
Ingredients
4 oz fat free cream cheese
2 tsps pumpkin pie spice
15 oz pumpkin
1 crust, single 9" graham pie crust
2 packages vanilla instant pudding
3 tsps white sugar
1 1/2 cups low fat whipped topping
1 cup fat free milk
Instructions
1. In medium bowl whisk together softened cream cheese, 1 tablespoon of the milk and the sugar.
2. Gently stir in whipped topping (like Cool Whip). Carefully spread in crust.
3. In large bowl beat 3/4 cup of milk, pudding mix and spice with wire whisk for 1 minute.
4. Whisk in pumpkin (mixture will be thick.) Carefully spread over cream cheese layer.
5. Refrigerate at least 4 hours or until set.
6. Garnish as desired. Store in refrigerator.
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Nutrition Facts
Serving Size: 8
Amount Per Serving | ||
---|---|---|
Calories 322 | ||
Fat 9.88 | ||
Carbohydrate 54.29 | ||
Protein 5.38 |