Ingredients for Best Ever Low Fat Pumpkin Pie
- 1 (8 ounce) package fat-free cream cheese
- 1 tablespoon skim milk
- 1/2 cup sugar substitute
- 1 (12 ounce) container fat-free cool whip
- 1 reduced fat graham cracker crust
- 1 (15 ounce) can pumpkin puree
- 1 (3.4 ounce) package fat-free sugar-free instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (3.4 ounce) package instant chocolate pudding mix
- Pinch ground nutmeg
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How to Make Best Ever Low Fat Pumpkin Pie
- In a large bowl, whisk together 8 ounces of softened cream cheese, 1 tablespoon of milk, and 1/2 cup of granulated sugar until smooth and creamy.
- Gently fold in half of a 12-ounce container of whipped topping.
- Spread this cream cheese mixture evenly onto the bottom of your pre-made pie crust.
- Refrigerate the pie crust while you prepare the pumpkin filling.
- In a separate large bowl, whisk together 1 cup of milk, 1 (15-ounce) can of pumpkin puree, 1 (3.4-ounce) package of instant vanilla pudding mix, 1 (3.4-ounce) package of instant chocolate pudding mix, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and a pinch of ground nutmeg.
- Beat with a wire whisk for 2 minutes, or until the mixture is completely smooth and well blended.
- Carefully pour the pumpkin mixture over the cream cheese layer in the pie crust.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, top with the remaining half of the whipped topping and garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
21g
Fat
0g
Carbs
3g
