No-Bake Layered Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 195.9
- Total Fat: 2.2 g
- Cholesterol: 3.1 mg
- Sodium: 436.6 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.7 g
- Protein: 4.2 g
View full nutritional breakdown of No-Bake Layered Pumpkin Pie calories by ingredient
Introduction
This recipe is a lighter twist on a fall favorite. This recipe is a lighter twist on a fall favorite.Number of Servings: 8
Ingredients
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1-9" reduced fat graham cracker pie crust
4 oz fat free cream cheese, softened
1 tbsp sugar
1 cup plus 1 tbsp skim milk, divided
8 oz lite whipped dessert topping, divided
1-15 oz can pumpkin
2 (4 serving size) pkg. sugar-free instant vanilla pudding
1-1/2 tsp pumpkin pie spice
Directions
Beat together cream cheese, sugar and 1 T milk until smooth. Fold in half of the whipped topping.
Pour into pie crust.
In a separate bowl combine pumpkin, pudding mixes, 1 cup milk, and pumpkin pie spice.
Beat for 2 minutes, or until smooth.
Mixture will be thick.
Spoon pumpkin mixture on top of cream cheese mixture. Refrigerate 4 hours or overnight.
Garnish with remaining whipped topping when ready to serve.
Number of Servings: 8
Recipe submitted by SparkPeople user RCWILKINSON.
Pour into pie crust.
In a separate bowl combine pumpkin, pudding mixes, 1 cup milk, and pumpkin pie spice.
Beat for 2 minutes, or until smooth.
Mixture will be thick.
Spoon pumpkin mixture on top of cream cheese mixture. Refrigerate 4 hours or overnight.
Garnish with remaining whipped topping when ready to serve.
Number of Servings: 8
Recipe submitted by SparkPeople user RCWILKINSON.
Member Ratings For This Recipe
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NANCYANNIE1
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UNFOCUSEDSPACE
I made this for Thanksgiving and the family really enjoyed it. I would suggest one thing though - make the cream cheese layer and refrigerate for an hour before putting the pumpkin on. Adding the pumpkin without doing this made for an irregular layer of the cream cheese didn't affect taste though. - 11/26/08
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GREENHOME1
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QUEENGRANDMA
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TURTLE72701