Ingredients
8
8 servings
- •1 (8 ounce) package low-fat cream cheese
- •⅓ cup white sugar
- •1 ½ tablespoons lemon juice
- •1 ½ teaspoons vanilla extract
- •1 (15 ounce) can pumpkin puree, divided
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
- •½ teaspoon ground nutmeg
- •½ cup heavy whipping cream
- •1 (9 inch) prepared graham cracker crust
Instructions
- Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
- Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
- Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
- Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
- Chill in the refrigerator until set, 3 to 4 hours.
Nutritional Facts
Per 8 servings
- Calories: 320
- Carbohydrate: 35g
- Fat: 18g
- Fiber: 2g
- Protein: 5g
- Sugar: 22g
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