Pumpkin Cheesecake Pudding Pie

I'm new to the message boards, but I'd figure I'd share a recipe I came up with on my own and made for Thanksgiving and is great for the holidays or anytime. I spent a few weeks playing around with different ingredients and ratios, and finally settled on the recipe below. Tastes decadent, but with way less calories than a regular piece of pumpkin cheesecake would be. Plus pretty simple to make:

Ingredients:
- 1 cup canned pumpkin
- 8 oz Neufchatel cheese (like cream cheese, but with 1/3 less fat)
- 2 cups skim or low fat milk
- 2 packages Sugar Free, Fat Free Cheesecake Pudding mix (jello)
- 1 tablespoon Pumpkin Pie Spice (McCormick or otherwise)
- 1 pre-made pie crust (graham cracker or otherwise...or save calories/carbs and skip the crust)
- cool whip or whipped cream (light, sugar-free, etc) to garnish

1. Blend together pumpkin, spices, neufchatel cheese, and milk until smooth/no lumps. Add pudding mixes (my blender couldn't handle this, so I poured the mixture into a bowl and mixed by hand) and mix for 2 minutes.

2. Pour into crust. Chill for at least 1 hour. Top with whipped cream for garnish. Or serve straight up without crust or as a parfait by layering crushed graham crackers, cool whip, and cheesecake mixture.

Hope you enjoy it! Let me know if any of you try it