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Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 2 packages Fat Free Cream Cheese, Softened
- 1/2 cups Sugar
- 1/2 teaspoons Vanilla
- 2 whole Eggs
- 1/2 cups Canned Pumpkin
- 1/4 teaspoons Ground Cinnamon
- 1 dash Ground Nutmeg
- 1/3 cups Graham Cracker Crumbs
- 1/2 cups Thawed Cool Whip
Method
- Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
- Add eggs; mix until blended. Do not overbeat after adding eggs.
- Remove 1 cup batter and stir into it the pumpkin and spices.
- Spray 9-inch pie plate with cooking spray; sprinkle bottom with graham cracker crumbs.
- Pour remaining plain batter into crust. Top with the pumpkin/spice batter.
- Bake at 325°F for 40 minutes or until center is almost set.
- Cool.
- Refrigerate 3 hours or overnight.
- Top each serving with 1 Tablespoon of the whipped topping.
