Pumpkin Layer Pie

Name: Pumpkin Layer Pie
Prep time: P1H
Total time: P1H
Cuisine: Fusion
Ingredients: graham cracker crumbs; margarine; cream cheese; milk, skim; sugar; whipped topping, prepared; milk; instant pudding mix; pumpkin; cinnamon; ginger; cloves

Yield

servings

Prep

60 min

Cook

Ready

60 min

Trans-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.