Lite Two-Layer Pumpkin Pie

8 servings Prep: 20 m Cook: 15 m Total: 35 m Beginner
5.0/5 (3)
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! This lighter version features pumpkin, cream cheese, and sugar-free pudding in a two-layer dessert that’s perfect for the diabetic in the family but loved by everyone.

Ingredients

8 servings
  • 2 cups canned pumpkin
  • 2 packages sugar-free vanilla pudding
  • 8 ounces low-fat cream cheese, softened
  • 1 tbsp milk
  • 8 ounces lite cool whip
  • 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

Step-by-Step Instructions

  1. Follow directions on pie-crust package to brown the crust in the oven. Remove from oven and let cool completely before filling.
  2. In a medium bowl, mix the pumpkin, cinnamon, pumpkin-pie spice, nutmeg, Splenda, 1 cup skim milk, and pudding mix. Stir until well combined and set aside.
  3. In a separate bowl, combine 1 tbsp milk, 1 tbsp Splenda (from above), and softened cream cheese. Stir until smooth and creamy, then fold in 1 1/2 cups Cool Whip until well blended.
  4. Spread the cream cheese mixture evenly in the bottom of the prepared cooled crust.
  5. Carefully spread the pumpkin mixture over the cream cheese layer, smoothing the top.
  6. Top with the remaining Cool Whip if desired. Cover and chill in the refrigerator for at least 2 hours before serving to allow layers to set.

Common Problems and Solutions

Q: Why is my cream cheese layer lumpy?

A: Make sure your cream cheese is fully softened to room temperature before mixing. Beat it thoroughly with the milk and Splenda before folding in the Cool Whip for a smooth, creamy texture.

Q: Can I make this ahead of time?

A: Yes! This pie actually benefits from being made ahead. It needs at least 2 hours to chill, but you can make it up to a day in advance. Cover it well and refrigerate until ready to serve.

Q: Why is my pie watery?

A: Make sure you're using instant pudding mix (not cook-and-serve) and that you've allowed enough chilling time for the layers to set properly. The pie should chill for at least 2 hours, preferably longer.

Tips and Techniques

For an even easier version, use a pre-baked graham cracker crust instead of browning a pie crust. The slight sweetness of graham crackers pairs beautifully with the spiced pumpkin filling. You can also make individual servings in small cups or mason jars for portion control and a pretty presentation at holiday gatherings.

Ingredient Substitutions

  • sugar-free vanilla pudding: regular instant vanilla pudding
  • lite Cool Whip: regular Cool Whip or homemade whipped cream
  • low-fat cream cheese: regular cream cheese
  • low-fat pie crust: graham cracker crust

Equipment Needed

  • Medium mixing bowls
  • Electric mixer or whisk
  • Spatula
  • 9-inch pie pan
  • Measuring cups and spoons

Historical Context

Lighter versions of traditional Southern desserts became popular in the 1980s and 1990s as more families sought ways to accommodate diabetic family members at holiday tables. This recipe proves that health-conscious cooking doesn’t mean sacrificing flavor or tradition.