Double Layer Pumpkin Pie

Adapted from

  • Crust:
  • 1 1/2 cups low-fat graham cracker crumbs
  • 1/4 cup margarine, melted
  • 3 tbsps granulated sugar
  • Filling:
  • 8 ozs fat-free cream cheese, softened
  • 2 tbsps fat-free milk
  • 1 tbsp granulated sugar
  • 2 cups Cool Whip Free, thawed
  • 1 cup fat-free milk
  • 5 7/8 ozs fat-free vanilla pudding mix
  • 3 7/8 ozs pumpkin spice pudding mix
  • 3 tsps pumpkin pie spice
  • 15 ozs canned pumpkin
Double Layer Pumpkin Pie
To prepare crust, combine crumbs, margarine, and three tablespoons sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine cream cheese, two tablespoons milk, and one tablespoon sugar. Mix until cream cheese is smooth. Fold in whipped topping. Spread evenly into cooled crust; set aside. In another mixing bowl, combine remaining milk, pudding mixes, and pumpkin pie spice. Add canned pumpkin. Mix until well combined. Mixture will be thick. Spread evenly over cream cheese layer in crust. Chill several hours before serving.
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Posted: 11/17/2016
Pies
Rated by 0 users (0.00)
WW Points* : 5.74
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 282
Calories from Fat 53 (19%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 2g
Cholesterol 1g 0%
Sodium 538mg 22%
Potassium 0mg 0%
Total Carbohydrate43g 14%
Dietary Fiber 2g 8%
Sugars 27g
Protein 7g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.