Double Layer Pumpkin Pie Recipe

By LadyJ1114

Ingredients

• INGREDIENTS FOR FIRST LAYER:
• One 8-ounce pkg reduced-fat cream cheese, softened
• 2 tablespoons half & half or milk
• 3 tablespoons Splenda granular
• 1 teaspoon vanilla extract
• 1 1/2 cups Splenda-sweetened whipped cream or Cool Whip (sugar free or regular), thawed
• INGREDIENTS FOR SECOND LAYER:
• 1 cup low-fat milk
• Two packages (4 serving size each) SF instant vanilla pudding mix or butterscotch!)
• One 15-ounce can Libby’s pure pumpkin puree
• 3 tablespoons Splenda Granular
• 1 teaspoon Pumpkin Pie Spice*
• One ready-made graham cracker crust – optional
• Dollop of fat free whipped topping - optional

Preparation

Step 1

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

Note: You can substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon cloves for the Pumpkin Pie Spice.

NUTRITIONAL BREAKDOWN (10 servings):
Per Serving (with crust): 198 Calories; 6 g Protein; 10 g Total Fat; 19 g Carbs; 2 g Fiber; 6 g Sugar
Per Serving (without crust): 132 Calories; 5 g Protein; 8 g Fat; 9 g Carbs; 3 g Sugar