Pumpkin

By á-49759

Ingredients

• 1 graham cracker pie crust
• 4 ounce fat free cream cheese
• 1 tbsp sugar
• 1 cup + 1 tbsp divided skim milk
• 8 ounces light whip cream divided in half
• 1 15 ounce can pumpkin
• 2 - 4 serving size vanilla pudding (sugar free)
• 1/2 tsp pumpkin pie spice

Preparation

Step 1

Beat together cream cheese, sugar, and 1 tbsp milk until smooth.

Fold in 1/2 of the whipped topping. Pour into crust.

In a separate bowl combine pumpkin, pudding mixes, 1 cup milk and pumpkin pie spice. Beat 2 minutes or until smooth. Mixture will be thick.

Spoon pumpkin on top of cream cheese mixture.

Refrigerate for 4 hours or overnight. Garnish with whipped topping when ready to serve.