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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