Double Layer Pumpkin Pie

Ready in 45 minutes

Try this Double Layer Pumpkin Pie recipe, or contribute your own. "Bake" and "Thanksgiving" are two of the tags cooks chose for Double Layer Pumpkin Pie.

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5 avg, 2 review(s) 100% would make again

Ingredients

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9 ounce Fat free cream cheese
3 cups Skim milk
3 tablespoon Skim milk; cold
3 tablespoon Splenda
4 1/2 cups Fat free cool whip topping
3 Reduced fat graham cracker pie crusts
6 package Fat free vanilla pudding mix; (4 serving size)
3 cans Pumpkin
3 teaspoon Cinnamon
1 1/2 teaspoon Ground ginger
3/4 teaspoon Ground cloves

Original recipe makes 12

Servings  

Preparation

Mix cream cheese, 1 tbsp milk, and splenda with wire wisk until smooth. Gently stir in whipped topping. spread on the bottom of crust. Pour 1 cup milk into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refridgerate at least 2 hours. Garnish with remaining whipped topping.

Credits

Added on Award Medal
Calories Per Serving: 578 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
tanayounger 5 years ago
[I posted this recipe.]
tanayounger 5 years ago
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