Lite Two-Layer Pumpkin Pie

  • Yield : 8
  • Servings : 8
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m
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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.


  • 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 1

Follow directions on pie-crust to brown and let cool.

Step 2

Mix the pumpkin, spices, milk, and pudding. Set aside.

Step 3

Combine 1 tbsp milk, 1 tbsp sugar, and softened cream cheese. Stir until smooth and then stir in 1 1/2 cups Cool Whip.

Step 4

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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Kaplan, Louisiana Louisiana
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