Pumpkin Cloud Pie

Adapted from Dessert Every Night

  • 6 ozs reduced fat graham cracker crust
  • Filling:
  • 8 ozs fat-free cream cheese, softened
  • 1 c Cool Whip Free, thawed
  • 1 tsp pure vanilla extract
  • 15 ozs canned pumpkin
  • 3 ozs butterscotch pudding mix
  • 2/3 cup instant non-fat milk powder
  • 3/4 cup water
  • 1 tsp pumpkin pie spice
  • 2 tbsps walnuts, chopped
To prepare filling, combine cream cheese, half whipped topping, and vanilla extract in a mixing bowl. Mix until smooth; set aside. In another mixing bowl, combine pumpkin, dry pudding mix, dry milk powder, and water. Mix well. Fold in pumpkin pie spice and remaining whipped topping. Spread half of the pumpkin mixture into crust. Evenly spread cream cheese mixture over pumpkin layer, and spread remaining pumpkin mixture over the cream cheese mixture. Sprinkle walnuts evenly over top. Refrigerate for for two hours.
Email Recipe
Print Recipe
Posted: 10/22/1999
Rated by 2 users (5.00)
WW Points* : 4.52
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 225
Calories from Fat 46 (20%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 454mg 19%
Potassium 99mg 33%
Total Carbohydrate38g 13%
Dietary Fiber 2g 8%
Sugars 21g
Protein 8g 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.