Best Ever Low Fat Pumpkin Pie

Ingredients:

4 ounces fat free cream cheese, softened
1 tablespoon skim milk
1 tablespoon sugar substitute
1 (8 ounce) container fat-free cool whip, thawed, divided
1 (6 ounce) reduced fat graham cracker crust
1 cup skim milk
1 (15 ounce) can pumpkin
2 (1 ounce) packages fat-free sugar-free vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

1 Mix cream cheese, 1 tablespoons milk and the sugar in large bowl with whisk until well blended.
2 Stir in half of the whipped topping. Spread onto bottom of crust.
3 Refrigerate while performing the next steps.
4 Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minute or until well blended.
5 Spread over cream cheese layer.
6 Refrigerate 4 hours or until set.
7 Top with remaining whipped topping just before serving.

Nutrition Facts
Serving Size: 1 (87 g)
Servings Per Recipe: 10

Calories 58.7

Calories from Fat 2
Total Fat 0.2 g
Saturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 1.4 mg
Sodium 111.8 mg
Potassium 214.2 mg
Magnesium 11.3 mg
Total Carbohydrate 11.4 g
Dietary Fiber 0.3 g
Sugars 5.4 g
Protein 3.1 g