Categories: WW, dessert, pumpkin

Ingredients

• 7 oz 1/3 less fat Philadelphia Cream Cheese
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 cup brown sugar, unpacked
• 8 oz Cool Whip Free, thawed
• 9 inch reduced fat Graham Cracker Crust

Directions

1. In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy.

2. Add Cool Whip and whip until smooth.

3. Spoon mixture into pie crust and chill for a few hours, until firm.

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