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

Instructions: 

1. Mix cream cheese, 1 T. milk, and sugar in a medium bowl until smooth.
2. Gently stir in whipped topping.
3. Spread all but about ½ cup of the mixture on the bottom of the crust.
4. 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.
5. Stir in pumpkin puree and spices; mix well.
6. Spread the pumpkin mixture over the cream cheese layer; top with dollops of the remaining cream cheese mixture.
7. Refrigerate at least 4 hours or, preferably, overnight.