Double-Layer Pumpkin Pudding
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| Tue, 10-26-2004 - 4:21pm |
Double-Layer Pumpkin Pudding
Bottom Layer:
8 oz. 1/3 less fat cream cheese, softened
2 Tbs. fat-free evaporated milk
2 Tbs. Splenda
2 tsp. pure vanilla extract
Beat all ingredients until smooth. Spread on bottom of a 9x13 pan. Refrigerate while preparing next layer.
***Note: You might want to check this layer for sweetness before you put it in the pan. I didn't think it was sweet enough, so I adjusted by adding additional Splenda and vanilla. Adjust to suit to your taste.
Top Layer:
Prepare recipe for Luscious Pumpkin Pudding:
2 pkg. Sugar-Free vanilla instant pudding
2 cans (12 oz.) fat-free evaporated milk
2 cans (15 oz.) pure pumpkin (not pumpkin pie filling)
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1 cup pecan chips/topping (found in baking aisle, chopped nuts section)
Beat together pudding and milk. (You might want to gradually add the pudding mix to the milk, as it lumped up on me adding it all at once) Mix in pumpkin and spices (add more to taste if you like: additional cinnamon, nutmeg, etc.). Blend until smooth (I did this with a emersion blender) Pour on top of cream cheese filling. Top with pecans. Refrigerate 10 minutes (or until set). Enjoy!
Christina :0)

Christina,
Yummy!
Christina, thank you for this!
Did you also post during a Tuesday evening chat, a recipe that used a pecan crust?
Judy
When I made it, the only size vanilla pudding available was the large kind. I looked for the smaller one, but found every flavor except vanilla. I guess it would depend on how much you wanted to make. That could be the reason why mine clumped up on me. It still worked out fine, though. It just took a little whir with the emersion blender to get it smooth.
Judy,
I can't remember which recipe I was refering to in regards to the pecan crust. However, I don't see why you couldn't chop up the pecans really fine and put them on the bottom. It just gives it a little crunch that, of course, a non-SBD crust would have given.
Hope that helps.
Christina :0)
Hi Judy,
I don't know if this helps, but - here is the SB pecan crust recipe:
Makes one crust
Ingredients
2-3 cups ground pecans
1/2 cup trans-fat-free margarine spread (Smart Balance, Fleishman’s Olive Oil, Brummel & Brown)
Artificial sweetener to taste
Instructions
Preheat oven to 450°F. Mix ground pecans, margarine spread, and artificial sweetener until combined. Press mixture into a pie plate and bake for 10 minutes. Remove and let cool completely before adding filling.
Note: Because nuts can be a diet buster in large amounts, use this recipe as an occasional treat.
Just to add one more crust recipe, here is my crust recipe:
Pecan Pie Crust
1 1/2 cups pecans, ground
3 T. Smart Balance
approx. 3 packets sweetener (I used Splenda)
Grind pecans to a pretty fine consistency
I know that I lost my taste for "squishy white" bread years ago when I found whole grain breads.
Judy
I was making the double layer pumpkin pudding recipe for a Thanksgiving dinner my church is having tomorrow, and I realized forgot to double one of the ingredients. If you are making the recipe exactly like I made it (a double batch) it should call for:
2 8 oz. pkgs. 1/3 less fat cream cheese
instead of one pkg.
Here is the recipe like I made it tonight, with adjustments made for sweetness and spices. Sorry about the mistake. Enjoy!
***Double Layer Pumpkin Pudding***
Bottom Layer:
2 8 oz. pkgs. 1/3 less fat cream cheese (softened)
2 Tbs. fat-free evaporated milk
6 Tbs. Splenda
4 tsp. pure vanilla extract
Beat all ingredients until smooth. Spread on bottom of a 9x13 pan. Refridgerate while preparing next layer.
Top layer:
Prepare double recipe of Luscious Pumpkin Pudding:
2 small pkgs. Sugar-Free vanilla or French vanilla instant pudding
2 12 oz. cans fat-free evaporated milk
2 15 oz. cans pure pumpkin (not pumpkin pie filling)
3 tsp. pumpkin pie spice
2 1/2 tsp. cinnamon
a few grates (5-6) of whole nutmeg or a pinch of ground nutmeg
1 cup nut topping (found in baking aisle, chopped nuts section)
Beat together pudding and milk. **You might want to gradually add the pudding mix to the milk, as it lumped up on me adding it all once). Mix in pumpkin and spices (add more to taste if you like) Blend until smooth (Can do this with an emersion blender if the pudding mixture gets too lumpy). Pour on top of cream cheese filling. Top with nut topping. Refridgerate 10 minutes (or until set). Enjoy!
Christina :0)
Thanks Christina, I'll print out this newer copy of the recipe!