• Pre-heat over to 350 degrees. Have a 10 inch pie crust ready for use.
• Add the low-fat graham crackers into a food processor, blend until the crackers are finely crumbled. While that is blending, melt the butter, either in the microwave or a small pot.
  
• To the pie crust, combine the finely crumbled graham crackers and the melted butter.
  
• Press into the pie pan, the graham cracker crumb/melted butter mixture 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

White Chocolate Pumpkin Cream Filling

• In a large mixing bowl, combine the 2% milk and the fat free white choclate 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, Skinny 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.