Pumpkin Layer Pie
Yield
servingsPrep
60 minCook
?Ready
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
graham cracker crumbs
low-fat |
*
|
| 3 | tablespoons |
margarine
melted |
|
| Cream cheese layer | |||
| 4 | ounces |
cream cheese
fat-free, softened |
|
| 1 | tablespoon |
milk, skim
|
|
| 1 | tablespoon |
sugar
granulated |
|
| 1 ½ | cups |
whipped topping, prepared
lite |
|
| Pumpkin layer | |||
| 1 | cup |
milk
skim, cold |
|
| 6 | ozs |
instant pudding mix
vanilla |
*
|
| 1 ¾ | cups |
pumpkin
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
ginger
|
|
| ½ | teaspoon |
cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
graham cracker crumbs
low-fat |
*
|
| 45 | ml |
margarine
melted |
|
| Cream cheese layer | |||
| 115.6 | ml/g |
cream cheese
fat-free, softened |
|
| 15 | ml |
milk, skim
|
|
| 15 | ml |
sugar
granulated |
|
| 355 | ml |
whipped topping, prepared
lite |
|
| Pumpkin layer | |||
| 237 | ml |
milk
skim, cold |
|
| 6 | ozs |
instant pudding mix
vanilla |
*
|
| 414 | ml |
pumpkin
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
ginger
|
|
| 2.5 | ml |
cloves
|
|
Directions
To prepare crust, combine graham cracker crumbs, and margarine in a small mixing bowl.
Press into a 9 inch pie pan.
To prepare cream cheese layer, combine cream cheese, 1 tablespoon milk, sugar, and Cool Whip in a mixing bowl.
Spread onto bottom of crust.
Meanwhile to prepare pumpkin layer, combine remaining milk, pudding mix, pumpkin, cinnamon, ginger, and cloves (mixture will be thick) in another mixing bowl.
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
