Double layer pumpkin pie
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
6 oz Neufchatel cheese, softened2 TBS non fat milk1 TBS splenda1 tub fat free cool whip1 Keebler 10" pie crust1 cup non fat milk2 5.1 oz pkgs fat free vanilla milk2 1/2 tsp pumpkin pie spice2 1/2 c canned pumpkin
In medium bowl whisk together Neufchatel cheese, 2 TBS non fat milk, and splenda.
Carefully mix in cool whip.
Carefully spread mix into bottom of pie crust ( I removed two portions and placed into a glass container for 2 crustless servings and they are not included in the calorie count)
In a large bowl beat 1 cup non fat milk, both puddings, and spice. Use wire whisk for 1 minute. Whisk in pumpkin.
Carefully spread over cheese mix in crust. (again I removed 2 portions and added it to my glass container, again not counted in calorie count).
refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator.
Serving Size: makes 10 servings plus 2 crustless servings
Number of Servings: 12
Recipe submitted by SparkPeople user DRJEANS26.
Carefully mix in cool whip.
Carefully spread mix into bottom of pie crust ( I removed two portions and placed into a glass container for 2 crustless servings and they are not included in the calorie count)
In a large bowl beat 1 cup non fat milk, both puddings, and spice. Use wire whisk for 1 minute. Whisk in pumpkin.
Carefully spread over cheese mix in crust. (again I removed 2 portions and added it to my glass container, again not counted in calorie count).
refrigerate at least 4 hours or until set.
Garnish as desired. Store in refrigerator.
Serving Size: makes 10 servings plus 2 crustless servings
Number of Servings: 12
Recipe submitted by SparkPeople user DRJEANS26.
Nutritional Info Amount Per Serving
- Calories: 118.3
- Total Fat: 2.8 g
- Cholesterol: 9.0 mg
- Sodium: 781.5 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 1.2 g
- Protein: 2.2 g
Member Reviews