Double Layer Pumpkin Pie



  • 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

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