COCO'S HARVEST PUMPKIN PIE RECIPE

Steps:

• Beat cream cheese, 1 tablespoon of milk (or half and half) and sugar in a large bowl with a wire whisk until smooth. Gently stir in Cool Whip. (Add a couple of spoonfuls of pumpkin from a second can to this mixture if you'd like a more mousselike layer.) Spread on bottom of pie crust.
• Pour 1 cup of milk into bowl. Add 2 boxes of pudding mix. Beat with wire whisk for one to two minutes. Mixture will be thick. Stir in one 16-ounce can of pumpkin. Add all the spices with a wire whisk. Mix well. Spread over the cream cheese layer. Refrigerate at least 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator.
• Per serving: 319 cal.; 4 g pro.; 40 g carb.; 15 g fat (8 sat., 5 monounsat., 2 polyunsat.); 20 mg chol.; 380 mg sod.; 3 g fiber; 29 g sugar; 44 percent calories from fat.