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Triple Layer Pumpkin Pie Dessert

Yields12 ServingsPrep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

 16 cream cheese (softened)
 0.25 cup Steviva Blend
 1.50 cups fresh (or canned pumpkin)
 0.25 tsp ground cinnamon (plus a bit for sprinkling on top)
 0.25 tsp ground nutmeg
 2 large eggs
 2 packages (3.4 oz. each) Vanilla Flavor Instant Pudding, sugar-free or original
 2 cups cold milk
 8 whipped topping (thawed)

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!

Nutrition Facts

Serving Size 1 serving

Servings 12

Amount Per Serving
Calories 15
% Daily Value *
Total Fat 1g2%

Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 25mg2%
Net Carbohydrate 2g1%

Dietary Fiber 0g
Sugars 1g
Protein 0g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.