Double Layer Pumpkin Pie
Source of Recipe
Weight Watchers
I made this and my family loved it! When I took it out of the oven at 40 minutes it was a little wiggly in the center but it set up more as it cooled and it was not dry at all like so many LF cheesecakes. I would use a little more pumpkin pie spice next time. Thanks Crissy Bear for posting this recipe. Non WW will also love this.
Double Layer Pumpkin Pie --Points: 3
From: http://web.kraftfoods.com
Serves: 8 (150 Calories 2.5g Fat 1g Fiber)
Nutritional Bonus--A serving of this delicious dessert provides 25% of your daily calcium needs. It is also an excellent source of vitamin A.
16 oz (2 pkg) Philadelphia fat free cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp ground cinnamon
dash ground nutmeg
1/3 cup graham cracker crumbs
1/2 cup fat-free whipped topping, thawed
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not over beat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 325F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp of the whipped topping
|
|
member logon
