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Pumpkin Layer Pie

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Submitted by rudy

YIELD

servings

PREP

60 min

COOK

?

READY

60 min

Ingredients

Crust
1 237
CUP ML GRAHAM CRACKER CRUMBS
low-fat *
3 45
TABLESPOONS ML MARGARINE
melted
Cream cheese layer
4 115.6
OUNCES ML/G CREAM CHEESE
fat-free, softened
1 15
TABLESPOON ML MILK, SKIM
1 15
TABLESPOON ML SUGAR
granulated
1 ½ 355
Pumpkin layer
1 237
CUP ML MILK
skim, cold
6 6
OZS OZS INSTANT PUDDING MIX
vanilla *
1 ¾ 414
CUPS ML PUMPKIN
2 1E+1
TEASPOONS ML CINNAMON
1 5
TEASPOON ML GINGER
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 350 63% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 299mg 12%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 16%
Sugars g
Protein 14g
Vitamin A 352% Vitamin C 9%
Calcium 17% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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