I was looking for something quick and easy and semi-traditional for Thanksgiving dessert and ran across this gem! Steve says with every bite, "Man that pie is so good!" It is a winner!
You'll need:
1-9" graham cracker pie crust (reduced fat)
(cream cheese layer Ingredients)
4 oz softened cream cheese (can use fat free or reduced)
1 1/2 c. Cool Whip (non fat)
1 T. Sugar
1 T. Milk (rice, skim...any kind ok)
(Pumpkin layer Ingredients):
1-16 oz can all natural pumpkin
2 packages vanilla jello pudding mix (powdered)
1 c. Milk (I used rice milk since we don't do dairy)
1.Mix all ingredients with wire whisk until blended together well and smooth into bottom of a 9" graham cracker pie crust.
2. Blend together pumpkin layer ingredients and smooth onto top of white layer
3. Freeze 2-3 hours to set. Put in fridge until ready to serve. Serve chilled with whipped cream. Goes great with coffee!!!
1 Thessalonians 5:18...Give thanks in all circumstances... :)
HAPPY THANKSGIVING and Happy no-baking!!!! I sure am thankful for this easy to make (and low fat!) pie!
Ginger
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