Pumpkin Layer Pie
Adapted from
Unknown
10 servings
| Crust: | 1 1/2 c Cool Whip Free, thawed | ||
| 1 1/2 c low-fat graham cracker crumbs | Pumpkin Layer: | ||
| 1/4 c light margarine, softened | 1 c fat-free milk, cold | ||
| 3 tbsps granulated sugar | 6 1/4 ozs fat-free vanilla pudding mix | ||
| Cream Cheese Layer: | 15 ozs canned pumpkin, canned | ||
| 4 ozs fat-free cream cheese, softened | 2 tsps cinnamon | ||
| 1 tbsp fat-free milk | 1 tsp ginger | ||
| 1 tbsp granulated sugar | 1/2 tsp cloves |
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. To prepare cream cheese layer, combine cream cheese, one tablespoon milk, sugar, and whipped topping in a mixing bowl. Spread onto bottom of crust. Meanwhile, to prepare pumpkin layer, combine remaining milk, pudding mix, pumpkin, cinnamon, ginger, and cloves (mixture will be thick) in another mixing bowl. Spread over cream cheese layer. Refrigerate four hours or until set.
| Calories | 220 | %CFF | 14 % | |
| Total Fat | 3 g | Saturated Fat | 0.3 mg | |
| Protein | 4 g | Cholesterol | 0.5 g | |
| Carbohydrates | 39 g | Sodium | 313 mg | |
| Sugars | 26 g | Fiber | 2 g | |
|
4.3 WW Points | ||||
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