I love sharing recipes with my friend Susan, especially this time of year. So, I'm always pleased when she asks for a recipe from my collection. Susan was looking for a low sugar pumpkin pie recipe. This pie is delicious and it's a quick way to cut a few Holiday calories! Since temptation is around every corner during Christmas, this pie makes it a little easier.
Double Layer Pumpkin Pie
4 oz fat free Cream Cheese - softened
1 Tbsp milk
1 Tbsp Splenda
1 tub (8 ox) fat free Cool Whip
1 pre-made graham cracker pie crust - reduced fat
1 cup skim milk
1 can (15 oz) pumpkin
2 pkgs (4 oz) sugar free Vanilla instant pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1 Tbsp milk and Splenda in large bowl with wire whisk until blended. Gently fold in half of the whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.