Double Layer Pumpkin Pie
I make this every year and it is one of my family's favorite desserts. I don't have the stats with the substitutions but it makes for a mighty good dessert.
Double Layer Pumpkin Pie
Preparation Time: 15 minutes
Total Time: 4 hours 15 minutes
Servings: 8
Ingredients
4 ounces cream cheese, softened (low fat)
1 tablespoon milk (low fat)
1 tablespoon sugar (splenda)
1 1/2 cups frozen non-dairy whipped topping, thawed (sugar free)
1 Ready-Crust Pie Crust Keebler® Ready Crust® Graham (reduced fat)
3/4 cup cold milk (low fat)
2 packages (4-serving size) vanilla flavor instant pudding & pie filling (sugar free)
2 teaspoons pumpkin pie spice*
1 can (15 oz.) pumpkin
Directions
1. In medium bowl whisk together cream cheese, 1 tablespoon milk and sugar. Gently stir in whipped topping. Carefully spread in crust.
2. In large bowl beat 3/4 cup milk, pudding mix and spice with wire whisk for 1 minute. Whisk in pumpkin. (Mixture will be thick.) Carefully spread over cream cheese layer.
3. Refrigerate at least 4 hours or until set.
4. Garnish as desired. Store in refrigerator.
*NOTE: May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
__________________
Beth
Little Victories; Grand Rapids, MI
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