Double Layer Pumpkin Pie Recipe

Name: Double Layer Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces reduced-fat cream cheese; 1 cup 1% low-fat milk; 1 tablespoon 1% low-fat milk; 1 tablespoon sugar; 1 ½ cups Cool Whip Lite; 6 graham crackers; 1 tablespoon butter; 1 tablespoon water; 2 (1 ounce) packages sugar-free vanilla pudding; 1 (16 ounce) can pumpkin; 1 teaspoon cinnamon; ½ teaspoon ginger

Servings: persons

3 ounces reduced-fat cream cheese
1 cup 1% low-fat milk
1 tablespoon 1% low-fat milk
1 tablespoon sugar
1 ½ cups Cool Whip Lite
6 graham crackers
1 tablespoon butter
1 tablespoon water
2 (1 ounce) packages sugar-free vanilla pudding
1 (16 ounce) can pumpkin
1 teaspoon cinnamon
½ teaspoon ginger

1
food process the graham crackers and combine with butter and water (this makes a thin crust, add more for thicker crust).
2
bake in 350 oven until golden (approx 10 min) lat cool.
3
mix cream cheese 1 T milk and sugar until smooth then fold in cool whip.
4
spread on crust.
5
mix pudding mixes milk and beat for 1-2 minutes.
6
let stand 3 minutes.
7
stir in pumpkin and spices and spread over cream cheese layer.
8
refrigerate for at least 2 hours.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 ounces reduced-fat cream cheese, 1 cup 1% low-fat milk, 1 tablespoon 1% low-fat milk, 1 tablespoon sugar, and more.

Yes, Double Layer Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Layer Pumpkin Pie

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