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Lite Two-Layer Pumpkin PiePies, Pastries & Desserts
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Submitted by Chrissy LeMaire
Kaplan, LA
on Wednesday, December 15, 2004
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| Makes: | 8 servings |
| Prep Time: | not available |
| Cook Time: | not available |
| Ready In: | not available |
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The first time I ate this, a tear came to my eye -- it was so unbelievably good. Once I found out it was reduced calorie/sugar, I served myself two more slices!
It was made for the diabetic in my family but I personally favor this pie over regular pumpkin pies. |
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| Ingredients |
| 2 cups canned pumpkin |
2 packages sugar-free vanilla pudding |
| 8 ounces low-fat cream cheese, softened |
1 tbsp milk |
| 8 ounces lite Kraft Cool Whip (R) |
1 tsp cinnamon |
| 1 cup skim milk |
1 tsp pumpkin-pie spice or allspice |
| 1/2 tsp nutmeg |
1 tbsp Splenda |
| 1 low-fat pie crust |
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| | | Directions | Follow directions on pie-crust to brown and let cool.
Mix the pumpkin, spices, milk, and pudding. Set aside.
Combine 1 tbsp milk, 1 tbsp sugar, and softened cream cheese. Stir until smooth and then stir in 1 1/2 cups Cool Whip.
Spread cream cheese mixture in bottom of the prepared cooled crust. Spread pumpkin mixture over cream cheese mixture. Top with remaining Cool Whip if desired.
Chill before serving. |
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