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.
~~~~
First layer:
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
Second layer:
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
