Delicious Double Layer Pumpkin Pie Recipe

Double Layer Pumpkin Pie Recipe

November 19, 2015

I love cheesecake and I love pie…so what better way to satisfy both cravings with this double layer pumpkin pie! This is a back of the box recipe that I found a long time ago, and it's always a hit with family or guests. I wanted to make it more weightloss friendly so I used reduced-fat cream cheese and Splenda, however, Truvia or other sweeteners such as that will work great, too. Super easy and quick, no cooking,…and a true winner!

Double Layer Pumpkin Pie Recipe

INGREDIENTS FOR FIRST LAYER:

  • One 8-ounce pkg reduced-fat cream cheese, softened
  • 2 tablespoons half & half or milk
  • 3 tablespoons Splenda granular
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Splenda-sweetened whipped cream or Cool Whip (sugar-free or regular), thawed

INGREDIENTS FOR SECOND LAYER:

  • 1 cup low-fat milk
  • Two packages (Four serving size each) sugar-free, instant vanilla pudding mix (I’ve also used butterscotch!)
  • One 15-ounce can Libby’s pure pumpkin puree (not pie filling)
  • 3 tablespoons Splenda Granular
  • 1 teaspoon Pumpkin Pie Spice*
  • One ready-made graham cracker crust – optional
  • Dollop of fat-free whipped topping - optional

DIRECTIONS:

  1.  In a large bowl beat together cream cheese, half & half, 2 tablespoons of the Splenda, and vanilla until smooth.
  2.  Gently fold in thawed whipped topping.
  3.  Carefully spread mixture into crust. (You can also layer this in pretty bowls or glasses.)
  4.  Using the same bowl combine milk and pudding mix pumpkin puree and beat until thickened. Beat in Splenda and spices.
  5.  Pour over the cream cheese mixture. Refrigerate 4 hours or until set.
    Note:  You can substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon cloves for the Pumpkin Pie Spice.

NUTRITIONAL BREAKDOWN (10 servings):
Per Serving (with crust): 198 Calories; 6 g Protein; 10 g Total Fat; 19 g Carbs; 2 g Fiber; 6 g Sugar
Per Serving (without crust): 132 Calories; 5 g Protein; 8 g Fat; 9 g Carbs; 3 g Sugar 

layer pumpkin pie

Originally Published on Eating Well Living Thin, reprint shared with permission of Linda Farnsworth.

linda

ABOUT THE AUTHOR

Linda Farnsworth had RNY in 2004 and lost 208 pounds. Linda loves to cook and create recipes, so she was concerned with her new way of life that hobby would be behind her. On her blog, Eating Well...Living Thin, you will find something that everyone you cook for will love plus serving suggestions. She now believes healthy eating CAN include comfort food!

Read more articles by Linda!
Recipe Disclaimer: Nutrition information is estimated and may vary depending on the brands and quantities of ingredients used. If you have food allergies, dietary restrictions, or follow a specific nutrition plan, please review the ingredient list before consuming. All information on ObesityHelp.com is provided for general informational purposes only and should not replace consultation with a qualified medical professional. Please contact your healthcare provider with any questions or concerns related to your nutrition.