Chocolate Pumpkin Cream Pie
Easy creamy chocolate and pumpkin cream pie! A Pumpkin twist on a classic chocolate cream pie that is perfect for Fall!
How to Make This:
Ingredients:
For the Crust:
140g Teddy Grahams Graham Snacks, Chocolate
4 Tbsp light butter spread, I used Brummel & Brown Spread
2 tsp brown calorie free sweetener (I used Truvia Sweet complete)
For the Filling:
1 1⁄2 oz, dry Kroger Sugar free instant chocolate pudding & pie filling
3⁄4 cup Unsweetened vanilla almond milk
1⁄4 cup Canned pumpkin puree
2 tsp Pumpkin pie spice, plus more to sprinkle on top Homemade Pumpkin Spice Recipe
12 oz Kroger Fat free whipped topping, divided
Instructions:
To make the crust, crush up teddy grahams and mix with melted Brummel and Brown and Truvia.
Press into pie pan and refrigerate while working on the filling.
For the filling, mix together almond milk and pudding mix in a mixer for a couple minutes until well combined.
It will be very thick.
Mix in pumpkin, pumpkin pie spice until well combined.
On a low speed, mix in 8 oz of whipped topping until combined.
Pour filling in pie crust and refrigerate 1-3 hours.
Top with remaining whipped topping and sprinkle with pumpkin spice.
Enjoy!
WW Points (Per Serving):
Makes 8 servings. WW Points per serving - 7 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 8 servings
CALORIES: 214 TOTAL FAT: 5 g SATURATED FAT: 1 g CHOLESTEROL: 0 mg SODIUM: 247 mg CARBOHYDRATES: 32 g FIBER: 2 g SUGAR: 10 g PROTEIN: 1 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Utensils/Tools/Ingredients:
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