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NB: Double Layer Pumpkin Pie

Source of Recipe

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NB: Double Layer Pumpkin Pie

Allrecipes.com
Adapted from Recipe by: Joyce
283 reviews rate this recipe 4.5 of 5 stars.
8 servings
Prep 20 min. - Chill 4 hrs.

"Rich and creamy."

Ingredients:
4 ounces light cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1-1/2 cups frozen low-fat whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold 2% low-fat milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:
1. In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

2. Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

3. Refrigerate 4 hours, or until set.

1/8 of recipe equals: Calories: 322; Total Fat: 11.3g (Saturated Fat: 4.8g); Cholesterol: 9.5mg; Sodium: 690mg; Total Carbohydrates: 51.2g; Sugars: 36.5g; Dietary Fiber: 2.2g; Protein: 4g