DOUBLE LAYER PUMPKIN PIE
I found this recipe on the back of some package and can’t remember where. I modified it to be no-sugar-added and it’s a winner. Easy, and quick, just a little different and a great addition to your holiday table.
One 8-ounce pkg reduced-fat cream cheese, softened
2 tablespoons half & half or milk
3 tablespoons Splenda granular
1 teaspoon vanilla extract
1 1/2 cups Splenda-sweetened whipped cream or Cool Whip (sugar free or regular), thawed
1 cup low-fat milk
Two packages (Four serving size each) sugar free, instant vanilla pudding mix (I’ve also used butterscotch!)
One 15-ounce can Libby’s pure pumpkin puree (not pie filling)
3 tablespoons Splenda Granular
1 teaspoon Pumpkin Pie Spice*
One ready-made graham cracker crust – optional
In a large bowl beat together cream cheese, half & half, 2 tablespoons of the Splenda, and vanilla until smooth. Gently fold in thawed whipped topping. Carefully spread mixture into crust. (You can also layer this in pretty bowls or glasses.)
Using the same bowl combine milk and pudding mix pumpkin puree and beat until thickened. Beat in Splenda and spices. Pour over the cream cheese mixture. Refrigerate 4 hours or until set. Makes 10 servings.
*You can sub 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon cloves for the Pumpkin Pie Spice.
Per Serving: 198 Cal; 6 g Protein; 10 g Tot Fat; 19 g Carb; 2 g Fiber; 6 g Sugar
Without crust: Per Serving: Calories 132; Protein 5 g; Fat 8 g; Carbs 9 g; Sugar 3 g; Sodium 97 mg