Creamy Two-Layer Pumpkin Pie

113  Ratings
  • 20 min prep
  • 4 hr 20 min total
  • Makes 10 servings.

Super cool. Super whipped. The secret to this airy, layered take on a classic fall dessert is the delectable, creamy combo of cream cheese and Cool Whip.

Creamy Two-Layer Pumpkin Pie Recipe

Ingredients

  • 4 oz. (1/2 of 8-oz. pkg.) Neufchatel cheese, softened
  • 1 Tbsp. cold fat-free milk
  • 1 Tbsp. sugar
  • 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
  • 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
  • 1 cup cold fat-free milk
  • 1 can (16 oz.) pumpkin
  • 2 pkg. (4-serving size each) vanilla fat-free sugar-free instant pudding mix
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground ginger

Instructions

  • 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.
  • 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 layer.
  • Refrigerate  4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

Recipe Tips

How to Soften Neufchatel CheesePlace measured amount of Neufchatel on microwavable plate. Microwave on HIGH 10 seconds or until slightly softened.

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Nutrition Information

Makes 10 servings.

Nutrition per serving:

  • Calories 180 
  • Total fat 7 g
  • Saturated fat 3.5 g
  • Cholesterol 10 mg
  • Sodium 400 mg
  • Carbohydrate 26 g
  • Dietary fiber 1 g
  • Sugars 11 g
  • Protein 3 g
  • Vitamin A 200 %DV
  • Vitamin C 4 %DV
  • Calcium 6 %DV
  • Iron 6 %DV