I am in full-on pumpkin-palooza mode here folks. I won’t stop until I have found a way to add pumpkin to every dish on Earth! Mwahahaha! Tonight the pumpkin went into a gorgeous dessert that I saw yesterday. You guys know I can’t resist anything from Gina at Skinnytaste.com. This recipe is no less amazing than any of her others that I have tried. This dessert feels creamy, smooth and decadent and has just the right amount of the pumpkin’s familiar friends: cinnamon and pumpkin pie spice. I followed the recipe to the letter with one small exception. I am feeling under the weather so I used a pre-made Oreo pie crust rather than making my own.
- 8 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
- 4 oz Truwhip, thawed
- 9 inch reduced-fat Graham Cracker Crust (or my homemade recipe)
Directions:In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. A hand mixer or spatula both work fine. Add Truwhip and whip until smooth.
Spoon mixture into pie crust and chill for a few hours, until firm.