Bitsy's Kitchen. Carrot Pie Surprise

Carrot Pie Surprise
Crust: 1 small pkg. sugar free vanilla pudding mix, regular, not instant 3/4 cup flour 1 tsp. baking powder 1/8 tsp. salt 1 egg 1/8 cup 2% milk 3 Tbsp. 30% calorie reduced margarine (such as Imperial) 2 cups carrots, peeled & shredded 1 (20 oz) can sliced peaches, drained & juice reserved	Filling: 1 (8 oz) pkg. Neufchatel (light) cream cheese, softened at room temperature 1/8 cup carrots, peeled & shredded 1/8 cup sugar 3 Tbsp. reserved peach juice Topping: 1 Tbsp. sugar 1/8 tsp cinnamon

Preheat oven to 350° F. Combine flour, pudding mix, baking powder, salt, egg, milk and margarine. Mix at high speed of mixer for two minutes. Fold in carrots and pour into a 10 inch deep pie plate, which has been coated with a nonstick vegetable spray. Top with well drained peach slices. Combine cream cheese with sugar and 3 tablespoons of reserved peach juice. Beat at medium speed of mixer for 2 or 3 minutes, or until smooth and creamy. Fold in carrots. Spread on top of the peach slices in pie plate, to within one inch of edge. Combine sugar and cinnamon and sprinkle over the cream cheese mixture. Bake for 35 to 40 minutes or until sides and bottom are golden brown.
Servings: 8

Nutritional Information per serving:
241 Cal; 8g Fat; 36g Carb; 44 mg Cholesterol; 344 mg Sodium.
Exchanges: 1-1/2 Bread/Starch; 1 Vegetable; 1 Fat