Creamy Two-Layer Pumpkin Pie

i've made this pie for the last 5 years or so and it has been a hit,even with the ones who dont really care for pumpkin pie!

This is a fantastic fall dessert. I made it for my boyfriend for his birthday (he loves cheesecake and likes pumpkin pie, and I like both and wanted a smarter dessert). It tasted fantastic, and even with using a regular pre-made crust and cutting it into 8 slices, it was only 245 calories. Plus, each part actually tasted like the full-calorie/fat versions (although the "cheesecake" part was not as firm). I'm going to make it for Thanksgiving!

My mom made this every year when I was little and it usually didn't last more than one day, all our friends would come over for a piece!! So yummy!

i dont use the diet stuff i use the real stuff i have been makeing this for years and my kids& friends love it i have to make it even when it is not hoildays

Very easy to make. I liked the recipe; however, a few of my guests didn't. I think the cream cheese mixture could use additional sweetness.

Excellent. My family never guessed that I used sugar-free, fat-free pudding, lite Cool Whip and skim milk.

All I can say is yum!

This pie is really good. Quick and easy. Definately something to make when you want to put a spin on the regular pumpkin pie.

There is a trick to making this work. The first time I tried it the pumpkin mixture was too heavy and just blended in with the cream cheese layer. First make the cream cheese layer and let it set in the fridge and become firm before adding the pumpkin layer to the top. Then you will truly have two distinct layers.

This pie is absolutely wonderful. I have fixed it for the last two years and no matter where I have taken it, it is the first to disappear!