Three Layer Pumpkin Pie

Three Layer Pumpkin Pie

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Mary Hagene


Low calorie Thanksgiving dessert


★★★★★ 2 votes

20 Min


  • 4 oz
    cream cheese
  • 1 1/4 c
    milk (use 1% or 2%)
  • 1 Tbsp
  • 12 oz
    light cool whip
  • 1
    reduced calorie graham cracker crust
  • 15 oz
    canned pumpkin
  • 2 pkg
    sugar free instant vanilla pudding
  • 1/4 tsp
    ground cinnamon

How to Make Three Layer Pumpkin Pie


  1. Soften cream cheese then beat 1 tablespoon of milk & 1 tablespoon of sugar in medium bowl with whisk until blended; stir in 1/2 container of cool whip. Spread over bottom of crust.
  2. Whisk pudding mix, cinnamon and 1 cup of milk,and pumpkin. Whisk for 2 minutes (mixture should be thick). Spread over cream cheese layer.
  3. Refrigerate 4 hours until firm. When ready to serve, top remainder of cool whip onto pie.

Printable Recipe Card

About Three Layer Pumpkin Pie

Course/Dish: Pies

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