Creamy Two-Layer Pumpkin Pie Recipe

Creamy Two-Layer Pumpkin Pie Recipe

  • 4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
  • 1 tablespoon cold fat free milk
  • 1 tablespoon sugar
  • 1 1/2 cups COOL WHIP LITE Whipped Topping
  • 1 (6 ounce) ready-to-use reduced fat graham cracker crumb crust
  • 1 cup cold fat free milk
  • 1 (16 ounce) can pumpkin
  • 2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  1. Beat Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
  2. Pour 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel cheese layer.
  3. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
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