4 oz. reduced-fat cream cheese, softened
1 cup plus 1 tbsp. skim milk, divided
1 tbsp. sugar
1 tub (8oz) reduced-fat whipped topping, thawed and divided
1 reduced-fat graham cracker pie crust
1 can (15oz) pumpkin
2 pkgs. (4 serving size each) sugar-free vanilla instant pudding and pie filling
1 tsp. ground cinamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1. Mix cream cheese, 1 tbsp. milk, and sugar in a large bowl with a wire whisk until well blended. Gently stir in half the whipped topping. Spread into the pie crust.
2. Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes, and spices. Beat with a wire whisk for 2 min. or until well blended. (Mixture will be very thick.) Spread over the cream cheese layer.
3. Refrigerate 4 hours or overnight. Garnish with remaining whipped topping. Store leftover pie in the refrigerator.
Makes 10 servings, each about 185 calories.
Prepared by Linda Morrison, 11/10/04
Source: Kraft Kitchens Food and Family