No Bake creamy pumpkin pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 oz neufchatel cheese3 tsp granulated sugar1 cup canned pure pumpkin1/2 cup nonfat milk2 tbls vanilla sugar free/fat free pudding mix, dry8 oz whipped topping, lite9" Pillsbury refrigerated pie crust1/4 tsp nutmeg1/4 tsp cloves1/4 tsp ginger1 1/2 tsp cinnamonAdditional whipped topping for serving (optional)Cinnamon for dusting (optional)
Prepare the crust according to the package instructions. Let it cool completely before filling.
In a mixing bowl, beat the cream cheese and granulated sugar until the mixture is soft. Combine the rest of the ingredients, except for the whipped topping. Once the mixture is well combined, blend in the whipped topping. Once the crust is completely cool, spoon the filling in.
Refrigerate 4 hours or overnight
Serve with additional whipped topping and a dusting of cinnamon! Enjoy!
Serving Size: 1/8 of the pie
In a mixing bowl, beat the cream cheese and granulated sugar until the mixture is soft. Combine the rest of the ingredients, except for the whipped topping. Once the mixture is well combined, blend in the whipped topping. Once the crust is completely cool, spoon the filling in.
Refrigerate 4 hours or overnight
Serve with additional whipped topping and a dusting of cinnamon! Enjoy!
Serving Size: 1/8 of the pie
Nutritional Info Amount Per Serving
- Calories: 216.5
- Total Fat: 12.0 g
- Cholesterol: 11.1 mg
- Sodium: 271.1 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 1.5 g
- Protein: 2.5 g
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