Pumpkin Pie(Delicious Any Time)

• 4 oz. low-fat cream cheese, softened
• 1 Tbsp. milk
• 1 Tbsp. sugar or the Equal equivalent
• 1 1/2 c. thawed Cool Whip
• 1 graham cracker pie crust
• 1 c. milk (2% milkfat)
• 2 (4 serving size) pkg. vanilla flavor sugar-free pudding and pie filling
• 1 (16 oz.) can unsweetened pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. Soften cream cheese in microwave on High 15 to 20 seconds.
2. Mix cream cheese, milk and Equal (or sugar) in large bowl with whisk until smooth.
3. Gently stir in whipped topping.
4. Spread on bottom of crust.
5. Pour 1 cup milk into bowl.
6. Add pudding mix.
7. Beat with wire whisk until well blended, 1 to 2 minutes.
8. (Mixture will be thick.)
9. Stir in pumpkin and spices with whisk; mix well.
10. Spread over cream cheese layer.
11. Refrigerate at least 3 hours.
12. Garnish with chopped nuts and a dollop of whipped topping if desired.

lowfat cream cheese, milk, sugar, graham cracker pie crust, milk, vanilla flavor sugar, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162733 (may not work)