Two Layer Pumpkin Pie

INGREDIENTS

1 pie crust, baked
2 cups prepared pumpkin
1 cup cold skim milk
2 packages Instant Vanilla Pudding mix, non-sugar sweetened 
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
8 oz cream cheese, softened
1 tablespoon Sugarlesse™
1 tablespoon milk
8 oz whipped cream, unsweetened

INSTRUCTIONS

Bake pie crust until brown and allow to cool. Mix together pumpkin, allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.

Combine softened cream cheese, Sugarlesse™ and milk. Stir until smooth and add 1-1/2 cups whipped cream. Spread cream cheese mixture in bottom prepared cooled crust. Spread pumpkin mixture over the cream cheese mixture.

Top with remaining whipped cream. Chill for 8 hours before serving. 

Yield:  8 servings