Recipe

Two-layer Pumpkin Pie Recipe

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Ingredients

1 c nonfat milk, cold .
1/8 tsp ground ginger .
2 (3 1/2 oz) packages pudding, instant vanilla, fat free, sugar free .
1 (16 oz) can pumpkin .
1 tbsp nonfat milk, cold .
1 tbsp granulated sugar .
6 oz graham cracker crumb crust, reduced fat .
4 oz neufchatel cheese, Philadelphia brand, softened .
1/4 tsp ground cinnamon .
1 1/2 c Cool Whip Lite, thawed

Directions

Step #1 In a large bowl, beat the low fat Neufchatel cheese, with a wire whisk, tbsp of milk & sugar until well mixed.
Step #2 Stir in the thawed, lite Cool Whip topping & spread it onto the bottom of the pie crust.
Step #3 In a medium bowl, whisk together the c of milk & the pudding mix, then add the pumpkin & spices & mix until well mixed.
Step #4 Spread this mixture over the cheese layer.
Step #5 Refrigerate at least 4 hrs before serving.
Enjoy the Two-Layer Pumpkin Pie recipe

Viewing Two-Layer Pumpkin Pie Receipe

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