A change of pace from the standard pumpkin pie…

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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.

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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

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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.)

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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


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3 Comments Add yours

  1. Tammy says:

    I don’t even like pumpkin pie, but I will definitely be trying this one!

  2. Freddie Summers says:

    Hi Linda!

    I am so happy to see that you are saving your recipes for your own website. You deserve all of the praise!!!

    This layered pumpkin dessert is very good in a crepe. I put a line of the pumpkin and a line fo the cream cheese and WOW! Fabulous!

    Thank you for sharing with us!
    Freddie

  3. Melinda says:

    Thanks, Linda for adding that about the pumpkin pie spice! I don’t know why but tonight when I tried the pie again, it tasted better. Does it need time to “settle” or for the strong spice to absorb? The first day, it was too strong. Second day, couldn’t notice!

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