1 can pumpkin puree (not pumpkin pie mix)
1 – 8 ounce package low-fat cream cheese (room temperature)
2 Tablespoons pumpkin pie spice
1/2 cup Splenda blend sugar substitute
1 teaspoon vanilla
1 1/2 – 8 ounce containers of frozen whipped topping (thawed)
1 box graham crackers
2 tablespoons chopped pecans
Blend cream cheese and Splenda using mixer. Then, add canned pumpkin puree and continue blending until smooth.
Add vanilla and pumpkin pie spice.
Fold in 1/2 of whipped topping
Using a 9×13 pan, layer graham crackers in bottom of the pan. Layer 1/3 of pumpkin mix on top.
Repeat ending with pumpkin puree on last layer.
Decorate top using other half of whipped topping as desired.
Sprinkle with dusting of pumpkin pie spice and chopped pecans.
Nutrition facts :
Amount per serving:
3.9g saturated fat
0.3g polyunsaturated fat
1.7g monounsaturated fat
18.5g total carbohydrate
2g dietary fiber
Recipe provided by Carol Carter, RD from Wellmont Diabetes Treatment Centers