Pumpkin Cheesecake Cream Pie
This easy pie is like a combo of pumpkin pie, cheesecake and mouse all mixed together. This one light and delicious and perfect for Fall!
How to Make This:
Ingredients:
For the Crust:
140 gm Kroger Ginger snaps cookies
4 Tbsp Brummel & Brown Spread Made with Yogurt, softened
2 tsp calorie free white granulated sweetener (I use Lakanto Monkfruit sweetener with erythritol, classic)
For the Filling:
4 oz Philadelphia Cream Cheese, 1/3 Less Fat
1⁄4 cup brown calorie free sweetener (I used Truvia Sweet complete)
1⁄2 cup Canned pumpkin puree
1 tsp Vanilla extract
1 1⁄2 tsp Pumpkin pie spice, plus about 1/4 tsp for topping Homemade Pumpkin Spice Recipe
12 oz Kroger Fat free whipped topping
Instructions:
To make the crust, crush up ginger snaps and mix with softened Brummel and Brown and Truvia.
Press into pie pan and refrigerate while working on the filling.
For the filling, mix cream cheese in a mixer for about 2 minutes until creamy.
Add in Truvia, pumpkin, vanilla, and pumpkin pie spice and mix until incorporated.
Fold in 8 oz of whipped topping.
Pour filling in pie crust and refrigerate at least 4 hours.
For best flavor, refrigerate longer.
Top with remaining whipped topping and sprinkle with pumpkin spice.
Enjoy!
WW Points (Per Serving):
Makes 8 servings. WW Points per serving - 9 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: 227 TOTAL FAT: 7 g SATURATED FAT: 3 g CHOLESTEROL: 9 mg SODIUM: 200 mg CARBOHYDRATES: 37 g FIBER: 0 g SUGAR: 13 g PROTEIN: 2 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Utensils/Tools/Ingredients:
Affiliate Links/Amazon Storefront:
Check out some of my favorite kitchen things!
Shop my Amazon page!
These are Amazon affiliate links, I may earn a commission from qualifying purchases.
