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Dessert: Double-Layer Pumpkin Pie
Pumpkin pie with a layer of fluffy cream cheese
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Get it now →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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Get it now →Nutrition Facts
Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 322 kcal | ||
| Fat 9.88 g | ||
| Carbohydrate 54.29 g | ||
| Protein 5.38 g | ||
| Iron 69 mg | ||
| Calcium 99 mg | ||
| Cholesterol 2 mg | ||
| Monounsaturated Fat 3.63 g | ||
| Polyunsaturated Fat 2.13 g | ||
| Saturated Fat 3.51 g | ||
| Sodium 634 mg | ||
| Sugar 42.68 g | ||
| Potassium 230 mg | ||
| Vitamin A 1411 mcg | ||
| Vitamin C 35 mg | ||
| Fiber 2.1 g | ||
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