Triple Layer Pumpkin Pie Dessert

Triple Layer Pumpkin Pie Dessert


Line a ungreased 9 x 13 glass pan with the uncooked pie crust, cut to fit.

Mix the Steviva Blend and cream cheese together.

Mix in the pumpkin, cinnamon, and nutmeg.

Add the eggs and mix until combined.

Spread the mixture over the unbaked pie crust.

Bake in a preheated 350°F. oven for 30 minutes or until it's almost set.

Cool for at least an hour.

In the meantime in a medium bowl combine the 2 pudding mixes with 2 cups of cold almond milk/milk with a whisk. Add in 1 cup of the whipped topping, whisk until combined.

When the pumpkin layer is cooled spread the pudding layer on top.

Top with remaining whipped topping, refrigerate for at least 3 hours before serving.

Sprinkle with cinnamon, chopped nuts, or maybe even chocolate syrup! Yum!

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Triple Layer Pumpkin Pie Dessert


November 27, 2017

  • Prep: 30 mins
  • Cook: 35 mins
  • Yields: 12 servings


16 oz. cream cheese (softened)

1/4 cup Steviva Blend

1 1/2 cup fresh (or canned pumpkin)

1/4 tsp ground cinnamon (plus a bit for sprinkling on top)

1/4 tsp ground nutmeg

2 large eggs

2 packages (3.4 oz. each) Vanilla Flavor Instant Pudding, sugar-free or original

2 cup cold milk

8 oz. whipped topping (thawed)


Nutrition Facts

Serving Size1 serving
Total Fat18g
Saturated Fat11g
Trans Fat0.5g
Total Carbohydrates31g
Dietary Fiber<1g
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