Description
White Chocolate Pumpkin Creme Pie is a low-fat and low calorie dessert! The crust is a low-fat graham cracker crust. The cream pie is so tasty. Really a nice blend of pumpkin and white chocolate. The hardest part willl be waiting for the pie to set in the fridge!
Ingredients
- 10 pieces Low-fat Graham Crackers
- ¼ cups Unsalted Butter
- 2 cups 2% Milk
- 3-½ ounces, weight Fat-free White Chocolate Pudding Mix
- 4 ounces, weight Reduced Fat Cream Cheese
- ½ cups Pumpkin Puree
- 8 ounces, weight Tru-Whip Or Cool Whip Topping Defrosted
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
Preparation
Pre-heat over to 350°F. Have a 10 inch pie pan ready for use.
Add the low-fat graham crackers into a food processor, blend until the crackers are finely crumbled. Melt the butter, either in the microwave or a small pot. To the pie pan, combine the finely crumbled graham crackers and the melted butter. Press the graham cracker crumb/melted butter mixture into the pie pan to cover the bottom and sides of pie pan. Bake in the pre-heated oven for about 5 minutes. Let cool while you make the pie filling
In a large mixing bowl, combine the 2% milk and the fat free white chocolate pudding mix and blend for about 2 minutes. Add the softened reduced fat cream cheese and blend for another minute. To the mixture, add in the pumpkin puree, Tru-Whip, vanilla extract, and pumpkin pie spice. Blend till combined, about another 2 minutes
To the low-fat graham cracker pie crust, add the white chocolate pumpkin cream pie mixture. Allow to set in the fridge for at least 2 hours. Feel free to add a little fat free whipped cream topping to your slice of pie.
