Two-Layer Pumpkin Pie

Total Time
Prep 20 mins
Cook 0 mins

From the Kraft Foods website, this recipe is a lite version of another pumpkin pie recipe already posted here! My friends who are very calorie & sugar conscious find this pie very satisfying! Obviously the 20 minutes of preparation time does not include the time it takes to refrigerate before serving!

Ingredients Nutrition


  1. In a large bowl, with a wire whisk, beat the low fat Neufchatel cheese, tablespoon of milk & sugar until well blended.
  2. Stir in the thawed, lite Cool Whip topping & spread it onto the bottom of the pie crust.
  3. In a medium bowl, whisk together the cup of milk & the pudding mix, then add the pumpkin & spices & mix until well blended. Spread this mixture over the cheese layer.
  4. Refrigerate at least 4 hours before serving.


Most Helpful

This was really good and oh so easy! I did use the full fat and sugar as we're not watching our calories and I don't care for sugar free... Dh says he prefers the traditional pumpkin pie, but I like that I can have a nice dessert on the table with less than 30min worth of work! I think I might add allspice and clove next time and increase the cream cheese.

Cuistot March 14, 2008

This was made for the Aussie/New Zealand recipe swap! A wonderful recipe. Thanks for sharing! The kids loved it - I loved the batter! One pie didn't get to sit for the 4 hours in the fridge - it HAD to be eaten right away. This recipe is a keeper! So fast and easy to make. :)

Chef on the coast March 06, 2008

This has been a favorite in my family ever sense we first learned about it about 4 years ago at a diner that makes them during the holidays. I probably make 3-4 of these every Christmas and Thanksgiving. They never last that long around my family. Who can really blame them though? This pie is just irresistable. Thanks for posting. :)

MizEmerilLagasse July 25, 2007

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