KEEBLER PUMPKIN CHEESECAKE RECIPE RECIPES

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NO BAKE PUMPKIN CHEESECAKE - SKINNYTASTE



No Bake Pumpkin Cheesecake - Skinnytaste image

Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

Provided by Gina

Categories     Dessert

Total Time 15 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 slice, Calories 187 kcal, CarbohydrateContent 21 g, ProteinContent 2.5 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 5.5 mg, SodiumContent 178 mg, FiberContent 1.5 g, SugarContent 13 g

SKINNY PUMPKIN PIE RECIPE - SKINNYTASTE



Skinny Pumpkin Pie Recipe - Skinnytaste image

A Thanksgiving dessert table is never complete without the pumpkin pie. To lighten this up, I use less sugar and a thinner crust, but you can't tell!

Provided by Gina

Categories     Dessert

Total Time 80 minutes

Prep Time 10 minutes

Cook Time 70 minutes

Yield 10

Number Of Ingredients 11

15 oz canned pumpkin
2 tbsp whipped butter (softened)
3/4 cup light brown sugar (unpacked)
1/2 cup fat free milk
1 large egg
2 large egg whites
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tsp vanilla extract
1 frozen pie crust sheet (Pillsbury (thawed to room temperature)*)

Steps:

  • Preheat oven to 350°F.
  • Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
  • Place into a 9-inch pie dish, cutting off excess dough.
  • Place pumpkin puree in a large bowl. Add butter, and mix well.
  • Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
  • Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
  • Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.

Nutrition Facts : ServingSize 1 slice, Calories 137 kcal, CarbohydrateContent 25 g, ProteinContent 3 g, FatContent 5 g, CholesterolContent 23.5 mg, SodiumContent 114 mg, FiberContent 1.5 g, SugarContent 16.5 g, SaturatedFatContent 1.5 g

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