White Chocolate Pumpkin Cream Pie

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!

Course Dessert

Prep Time 10

Cook Time 5

Total Time 2 15

Servings servings

Calories

Author Eileen Murphy Kelly

Ingredients

10 whole low fat graham crackers I prefer honey flavored for this dessert
¼ cup melted unsalted butter
2 cups 2 % milk
3.4 oz box fat free white chocolate pudding mix
4 ounce reduced fat cream cheese at room temperature
½ cup pumpkin puree
8 ounce Tru-Whip Topping - defrosted or Cool-Whip fat free topping
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice

Instructions

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.

Notes