Every Thanksgiving meal needs a few great desserts!  This recipe for Skinny Pumpkin Cheesecake is one of my favorites.  It is really easy to make as it doesn’t require any bake time and you can whip this up the night before and let it refrigerate overnight or make it the morning of and let the cheesecake refrigerate for a few hours.  I used a low-fat store bought crust for convenience but feel free to make your own crust.  The pumpkin combined with the cream cheese makes a delicious cheesecake filling that anyone who likes pumpkin and cheesecake will enjoy!

Skinny Pumpkin Cheesecake

Prep time: 10 minutes

Cook time: 2 hours

Yield: 10 servings

Serving size: 1/10 of pie

Ingredients

  • 15 oz can LIBBY'S® 100% Pure Pumpkin
  • 8 oz container Cool Whip® Free
  • 8 oz container reduced-fat cream cheese, room temperature
  • 1 cup reduced-fat sour cream
  • 1 low-fat graham cracker crust
  • 1 cup Stevia (or your favorite sweetener)
  • 1 Tbsp lemon juice
  • 3 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Optional*:
  • crumbled pecans
  • Cool Whip® Free topping
  • crumbled, low-fat graham crackers

Instructions

  1. Combine cream cheese, Cool Whip®, sour cream, lemon juice, vanilla extract, and Stevia. Stir until blended.
  2. Add pumpkin and pumpkin pie spice. Mix well until blended.
  3. Spoon mixture evenly into graham cracker crust. Top with (optional) crushed graham crackers, crumbled pecans, or Cool Whip® Free.
  4. Chill in the fridge for a few hours and serve.

Nutrition Information

Calories: 133

Fat: 3g

http://www.skinnymom.com/2011/11/15/skinny-pumpkin-cheesecake/