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  • Layered Pumpkin Pudding Pie (easily converts to a lighter version)

    1 vote
    Layered Pumpkin Pudding Pie (easily converts to a lighter version)
    Prep: 20 min Servings: 8
    by Salad Foodie
    406 recipes
    >
    A change-of-pace pumpkin pie recipe for the holidays with the bonus - it can be made a day ahead of the feast. This recipe is easy to adapt to a reduced calorie version, which will be appreciated by those who want or need a lighter dessert. Here are some suggested substitutions: non-fat or lowfat dairy products; sugar-free pudding mix; reduced calorie graham cracker crust; sugar substitute sweetener. Making these changes results in one slice of pie (1/8 pie) providing 149 calories; 18 grams carbohydrate; 7.4 grams fat; 3 grams protein. Pretty decent reductions for a creamy pudding pie!

    Ingredients

    • 1/2 cup milk
    • 1 prepared graham cracker crust
    • 2 ounces cream cheese, softened
    • 1 tablespoon milk
    • 2 tablespoons powdered sugar
    • 1 3/4 cups fresh whipped cream topping, divided (or substitute 4 ounces frozen whipped topping, thawed and divided)
    • 1 box instant vanilla pudding (4 serving size)
    • 1/2 of a 15-ounce can of pumpkin (not pumpkin pie filling)
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon ginger
    • 1/8 teaspoon ground cloves
    • Additional whipped cream for garnish (optional)

    Directions

    1. Place 1/2 cup milk in a medium-size bowl and chill it in refrigerator; place graham cracker pie crust also in fridge to be chilling while making cheese layer of pie.
    2. In small bowl beat softened cream cheese until smooth. Beat in 1 tablespoon milk and powdered sugar. Fold in 7/8 cup whipped cream topping. Spread on chilled graham cracker crust and return to fridge while mixing the pudding layer.
    3. Remove medium bowl with 1/2 cup milk from fridge; sprinkle instant pudding mix on top and beat with wire whisk or mixer on low speed for 1-2 minutes. Mixture will be very thick.
    4. Fold in pumpkin, cinnamon, ginger, cloves, and the remaining 7/8 cup whipped cream. Spread on top of cream cheese layer.
    5. Chill for at least one hour, or overnight.
    6. Garnish with additional whipped topping (optional.)

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    Comments

    • ShaleeDP
      ShaleeDP
      This sounds good. I might give it a try.

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