Layered Pumpkin Pudding Pie (easily converts to a lighter version) Recipe

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A change-of-pace pumpkin pie recipe for the holidays with the bonus - it can be made a day ahead of the feast. This recipe is easy to adapt to a reduced calorie version, which will be appreciated by those who want or need a lighter dessert. Here are some suggested substitutions: non-fat or lowfat dairy products; sugar-free pudding mix; reduced calorie graham cracker crust; sugar substitute sweetener. Making these changes results in one slice of pie (1/8 pie) providing 149 calories; 18 grams carbohydrate; 7.4 grams fat; 3 grams protein. Pretty decent reductions for a creamy pudding pie!

Prep time:
Servings: 8


Cost per serving $0.57 view details
  • 1/2 cup milk
  • 1 prepared graham cracker crust
  • 2 ounces cream cheese, softened
  • 1 tablespoon milk
  • 2 tablespoons powdered sugar
  • 1 3/4 cups fresh whipped cream topping, divided (or substitute 4 ounces frozen whipped topping, thawed and divided)
  • 1 box instant vanilla pudding (4 serving size)
  • 1/2 of a 15-ounce can of pumpkin (not pumpkin pie filling)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon ground cloves
  • Additional whipped cream for garnish (optional)


  1. Place 1/2 cup milk in a medium-size bowl and chill it in refrigerator; place graham cracker pie crust also in fridge to be chilling while making cheese layer of pie.
  2. In small bowl beat softened cream cheese until smooth. Beat in 1 tablespoon milk and powdered sugar. Fold in 7/8 cup whipped cream topping. Spread on chilled graham cracker crust and return to fridge while mixing the pudding layer.
  3. Remove medium bowl with 1/2 cup milk from fridge; sprinkle instant pudding mix on top and beat with wire whisk or mixer on low speed for 1-2 minutes. Mixture will be very thick.
  4. Fold in pumpkin, cinnamon, ginger, cloves, and the remaining 7/8 cup whipped cream. Spread on top of cream cheese layer.
  5. Chill for at least one hour, or overnight.
  6. Garnish with additional whipped topping (optional.)
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Nutrition Facts

Amount Per Serving %DV
Serving Size 74g
Recipe makes 8 servings
Calories 238  
Calories from Fat 104 44%
Total Fat 11.66g 15%
Saturated Fat 4.7g 19%
Trans Fat 0.0g  
Cholesterol 19mg 6%
Sodium 320mg 13%
Potassium 82mg 2%
Total Carbs 31.06g 8%
Dietary Fiber 0.5g 2%
Sugars 19.79g 13%
Protein 2.57g 4%



  • ShaleeDP
    November 18, 2014
    This sounds good. I might give it a try.

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