6 oz. softened fat free cream cheese
2 tbsp. Fairlife reduced fat milk
1 tbsp. Swerve sweetener
2 cups thawed out frozen Cool Whip Free
1 reduced fat graham cracker crust
1 cup of cold Fairlife reduced fat milk
1 package (6 serving size) sugar free french vanilla instant pudding
1 package (4 serving size) sugar free french vanilla instant pudding
3 tsp. pumpkin pie spice
3 cups canned pumpkin (not pumpkin pie filling)
In a medium bowl mix together the cream cheese, 2 tbsp. Fairlife reduced fat milk and 1 tbsp. Swerve sweetener until smooth.
Gently fold in the Cool Whip Free to keep it fluffy.
Spread cream cheese mixture in the cooled graham cracker crust.
In a large bowl mix together 1 cup of Fairlife reduced fat milk, both packages of french vanilla pudding and the pumpkin pie spice with a wire whisk for about one minute until the pudding starts to thicken, Then whisk in the pumpkin (this mixture will be thick).
Gently spread the pumpkin mixture on top of the cream cheese mixture.
Refrigerate for about 4 hours before serving.
Garnish the top with grated whole nutmeg if desired.