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Double Layer Pumpkin Pie

  • 1 ½ cups graham cracker crumbs
  • 4 tablespoons reduced-fat margarine (softened)
  • 4 ounces reduced-fat cream cheese (Neufchatel)
  • 2 tablespoons skim milk
  • 2 teaspoons artificial sweetener
  • 8-ounce carton of “lite” frozen whipped topping (thawed)
  • 1 cup skim milk 
  • 2 3.4-ounce boxes sugar-free instant vanilla pudding
  • 1 15-ounce can pumpkin (NOT pie mix)
  • 1 ½ teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon ginger & ¼ teaspoon ground cloves)
  1. Mix graham cracker crumbs and softened reduced-fat margarine with a fork until well blended. Press into bottom of two 9-inch pie pans or one 15-inch x 22-inch pan. Bake for 5 to 7 minutes at 350 F. Cool while mixing next layer.
  2. Beat softened reduced-fat cream cheese until very smooth. Beat in the 2 tablespoons of skim milk and the artificial sweetener. Carefully stir in half of the carton of thawed reduced-calorie frozen whipped topping. Spread on cooled graham cracker crust. Place in refrigerator while mixing next layer.
  3. Pour 1 cup skim milk into chilled bowl. Sprinkle both boxes of pudding mix on milk. Beat with a wire whisk or mixer of low speed for 1 to 2 minutes. Mixture will be very thick. Mix in pumpkin and spices. Fold in remaining whipped topping. Spread on cream cheese layer.
  4. Chill for at least 1 hour. May be made the night before serving. The dessert can be garnished with additional whipped topping, toasted nuts (increases calories and fat) or slices of strawberry if desired.
  5. Cut each pie into 16 pieces or 32 pieces for the single pan. Refrigerate unused portions.
Nutritional information for 16 servings (32 servings): 149 calories (75); 18 g carbohydrates (9 g); 7.4 g fat (3.7 g); 115 mg sodium (58 mg); 3 g protein (1.5 g)
Recipe from West Virginia University Extension Dining with Diabetes Program