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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 2 tubs (8 oz. each) PHILADELPHIA Fat Free Cream Cheese
- 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 thawed COOL WHIP Sugar Free Whipped Topping
Method
- Heat oven to 325F.
- Beat cream cheese spread, sugar and vanilla with mixer until blended.
- Beat in eggs, 1 at a time, just until blended.
- Remove 1 cup batter; place in medium bowl.
- Stir in pumpkin and spices.
- Sprinkle graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray.
- Top with layers of plain, then pumpkin batters.
- Bake 40 min.
- or until center is almost set.
- Cool completely.
- Refrigerate 3 hours.
- Serve topped with COOL WHIP.
