Adapted from
Unknown
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Crust:
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1 1/2 c
low-fat graham cracker crumbs
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1/4 c
light margarine, softened
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3 tbsps
granulated sugar
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Cream Cheese Layer:
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4 ozs
fat-free cream cheese, softened
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1 tbsp
fat-free milk
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1 tbsp
granulated sugar
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1 1/2 c
Cool Whip Free, thawed
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Pumpkin Layer:
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1 c
fat-free milk, cold
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6 1/4 ozs
instant vanilla pudding mix
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15 ozs
canned pumpkin, canned
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2 tsps
cinnamon
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1 tsp
ginger
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1/2 tsp
cloves
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. To prepare cream cheese layer, combine cream cheese, one tablespoon milk, sugar, and whipped topping in a mixing bowl. Spread onto bottom of crust. Meanwhile, to prepare pumpkin layer, combine remaining milk, pudding mix, pumpkin, cinnamon, ginger, and cloves (mixture will be thick) in another mixing bowl. Spread over cream cheese layer. Refrigerate four hours or until set.