I got this recipe at a Weight Watcher meeting years ago. When I say “years ago,” I mean back when you were given a point range (mine was 18-23 points per day) and when you ran out of points, you were stuck eating green beans for supper. Thank goodness it’s not that way anymore!
I have made this pie with both sugar free pudding and regular, and it works well either way. I’m not a fan of sugar substitutes so I figured the WW points both ways. I will say, however, I really can’t taste the sugar free aftertaste in this pie at all (you know what I’m talking about I’m sure, if you aren’t accustomed to using sugar substitutes). My 11-year-old daughter didn’t even notice a difference!
I make this pie for Thanksgiving often and it’s always a popular dessert choice. You can’t go wrong with cheesecake and pumpkin! ~Erin
- 4 oz. fat free cream cheese, softened
- 1 c. plus 1 T. 2% milk
- 1 T. sugar
- 1 ½ c. Fat Free Cool Whip
- 1 9-inch graham cracker crust (regular or reduced fat – doesn’t change points per serving)
- 2 small packages vanilla instant pudding mix, dry (regular or sugar-free, fat-free)*
- 1 (16 oz.) can pumpkin puree
- 1 tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground cloves
- Mix cream cheese, 1 T. milk, and sugar in a medium bowl until smooth.
- Gently stir in whipped topping.
- Spread all but about ½ cup of the mixture on the bottom of the crust.
- Pour 1 cup of milk into a medium bowl; add both packages instant pudding mix and beat with a wire whisk or mixer until smooth. The mixture will be thick.
- Stir in pumpkin puree and spices; mix well.
- Spread the pumpkin mixture over the cream cheese layer; top with dollops of the remaining cream cheese mixture.
- Refrigerate at least 4 hours or, preferably, overnight.
WW Freestyle Info.: This recipe makes 8 servings. If using sugar-free, fat free instant pudding mix, each serving is 7 points. If using regular instant pudding mix, each serving is 12 points.