Double layer pumpkin pie - ThinnerTimes

MiladyB · 10-06-2008, 03:47 PM

DOUBLE LAYER PUMPKIN PIE

One 8-ounce pkg reduced-fat cream cheese, softened
2 tablespoons half & half or milk
1/3 cup Splenda granular, divided
1 teaspoon vanilla extract
1 1/2 cups Cool Whip, thawed
1 cup low-fat milk
One 4-serving size sugar free, instant vanilla pudding mix
One 16-ounce can pure pumpkin puree (not pie filling)
2 teaspoons Pumpkin Pie Spice*
One ready-made graham cracker crust - optional

In a large bowl beat together cream cheese, half & half, 2 tablespoons of the Splenda, and vanilla until smooth. Gently fold in thawed whipped topping. Carefully spread mixture into crust. (You can also layer this in pretty bowls or glasses.)
Using the same bowl combine milk, pudding mix, pumpkin puree, spices and remaining Splenda. Beat until smooth and thickened. Pour over the cream cheese mixture. Refrigerate 4 hours or until set. Makes 10 servings.

*You can sub 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon cloves for the Pumpkin Pie Spice.

Per Serving: Calories 132; Protein 5 g; Fat 8 g; Carbs 9 g; Sugar 3 g; Sodium 97 mg

I've made this recipe every year for the past several years for Thanksgiving. It is one of my family's favorites!

porkchop · 10-06-2008, 04:02 PM

Are the calories with or without the crust?

porkchop · 10-06-2008, 04:03 PM

Sounds so good I can't wait till Thanksgiving.

But I will.

LizzieShell · 10-06-2008, 04:27 PM

sounds good, thanks for sharing

MiladyB · 10-06-2008, 04:29 PM

Quote:

Originally Posted by porkchop

Are the calories with or without the crust?

I'm not totally sure. I would guess without.

rappaport · 10-06-2008, 04:40 PM

Looks good Beth! Will have to try this one come November.

Here is a crust that I use when I make cheesecake bars from a recipe at the Splenda website. This might be a better alternative than a prepared crust and might I add, it's pretty damn tasty. Here's the link and recipe broken out.

Splenda

Crust:
1 1/4 cups graham cracker crumbs
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup light butter, melted

Crie · 10-06-2008, 05:36 PM

mmmmm my gosh does that sound good. Do we have to wait for thanksgiving? lol

sherry7 · 10-06-2008, 06:11 PM

Mmmm, I am definitely making this for Thanksgiving. Thanks Beth!

THIN4TWINS · 10-07-2008, 07:57 AM

Hi Beth,

if you use the pumpkin pie filling instead of the pumpkin puree will it mess the recipe up? Is that just a taste thing or is there something about the texture of the puree vs. the pie filling? Just wondering...I don't know if I've ever seen the puree in the store before....then again, I am not sure I have looked either....

This sounds so good....I love pumpkin pie and had it in mind to find an alternative to make for the holidays that I could enjoy! Thanks for posting this!

A~

nextbigloser · 10-07-2008, 08:04 AM

I am hosting Thanksgiving this year so I guess this will have to be added to my list of things to make. Thanks Beth.