Ingredients

The following ingredients have 8 Servings
  • 4 ounces fat-free cream cheese, softened
  • 4 ounces reduced-fat cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 cup thawed whipped topping (such as cool whip or Truwhip)
  • 1 Ready-to-use reduced fat graham cracker crumb crust (6 ounces)

Instruction

  • Beat the cream cheeses, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended.
  • Gently stir in 1 cup of the whipped topping.
  • Spoon the pumpkin cream cheese mixture into crust.
  • Refrigerate at least 3 hours (or overnight if you can).
  • Serve topped with whipped topping, if desired.