Pumpkin Cream Cheese Pudding Pie
1 8oz package of cream cheese, softened (I used Kraft Philadelphia 1/3 Less Fat Neufchatel Cheese)
1 teaspoon of Vanilla
14 packets of Splenda
1 3/4 cups of Cream (or 3/4 cup cream and 1 cup water - you could use milk, too)
1 can Libby's Pumpkin - 15 oz. can
2 boxes of Sugar Free Vanilla Pudding Mix
1 teaspoon pumpkin pie spice
Whipped topping optional.
1 crust - your choice - cooked and cooled.
(I made a whole wheat crust.)
(a graham cracker pie crust
would work, too)
I made this with my mixer.
Beat the cream cheese and Vanilla until fluffy. Add the Splenda.
Gradually add the cream. Mixing each time you add the cream.
Add the pumpkin. Mix well.
Dump the Sugar Free Vanilla Pudding onto your mix. Slowly mix into your pumpkin mix only till blended. It's going to be thick. Work Fast!
Spoon your mix into your pie shell and smooth.
Refrigerate the pie for about 2 hours.
It's great with pecans.
Do you want whipped topping on your slice? Nuts?