Double Layer Pumkin Pie
1-1/2 cups graham cracker crumbs
4 Tbsp reduced fat margarine
4 oz reduced fat cream cheese (Neufchatel)
2 tbsp skim milk
2 packets Equal
1 12 oz tub Lite Cool Whip
2 boxes sugar free vanilla pudding (4 serving size)
1 15 oz can of pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
(or use 1 1/2 tsp of pumpkin pie spice in place of the cinnamon, ginger and cloves)
1. Mix graham cracker crumbs and reduced fat margarine with for until well blended. Press into bottom of two 9" pie pans or one 15X22 pan. Bake for 5-7 minutes @ 350° . Cool while mixing next layer.
2. Beat softened cream cheese until very smooth. Beat in 2 tbls of skim milk and the Equal. Carefully stir in 2/3 of the thawed
whip. spread on
ed graham cracker crust. Place in refrigerator while mixing next layer.
3. Pour skim milk into chilled bowl. Sprinkle both boxes of pudding mix on milk. Beat with wire whisk or mixer on low for 1-2 minutes. Mixture will be very thick. Stir in Pumpkin and spices. Fold in remaining Cool Whip. Spread on cream cheese layer.
4. Chill at least 1 hour.
16 servings
Calories: 149
Carbohydrates: 18 grams
Fat: 7.4 grams
Sodium: 115 mg
Protein: 3 grams
Exchanges 1 starch and 1 1/2 fat
Thanks.
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