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Ingredients
- For Crust
- 2 Pre made Grahm Cracker pie crusts
- For Filling
- 32 oz. fat-free cream cheese, room temperature
- 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1 cup canned pure pumpkin
- 1 cup Splenda No Calorie Sweetener (granulated)
- 1/4 cup light brown sugar (not packed)
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- For Topping
- 3/4 cup fat-free sour cream
- 1/4 cup Splenda No Calorie Sweetener (granulated)
- 1/2 tsp. vanilla extract
Preparation
Step 1
Directions:
Preheat oven to 325 degrees.
Combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.
Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).
Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.