White Chocolate Pumpkin Cream Pie

• 10 pieces Low-fat Graham Crackers
• 1/4 cups Unsalted Butter
• 2 cups 2% Milk
• 3-1/2 ounces, weight Fat-free White Chocolate Pudding Mix
• 4 ounces, weight Reduced Fat Cream Cheese
• 1/2 cups Pumpkin Puree
• 8 ounces, weight Tru-Whip Or Cool Whip Topping Defrosted
• 1 teaspoon Vanilla Extract
• 1 teaspoon Pumpkin Pie Spice

1. Pre-heat over to 350u0b0F. Have a 10 inch pie pan ready for use.
2. Add the low-fat graham crackers into a food processor, blend until the crackers are finely crumbled. Melt the butter, either in the microwave or a small pot. To the pie pan, combine the finely crumbled graham crackers and the melted butter. Press the graham cracker crumb/melted butter mixture into the pie pan to cover the bottom and sides of pie pan. Bake in the pre-heated oven for about 5 minutes. Let cool while you make the pie filling
3. In a large mixing bowl, combine the 2% milk and the fat free white chocolate pudding mix and blend for about 2 minutes. Add the softened reduced fat cream cheese and blend for another minute. To the mixture, add in the pumpkin puree, Tru-Whip, vanilla extract, and pumpkin pie spice. Blend till combined, about another 2 minutes
4. To the low-fat graham cracker pie crust, add the white chocolate pumpkin cream pie mixture. Allow to set in the fridge for at least 2 hours. Feel free to add a little fat free whipped cream topping to your slice of pie.

crackers, ubc, milk, white chocolate pudding, cream cheese, pumpkin puree, vanilla, pie spice

Taken from tastykitchen.com/recipes/desserts/white-chocolate-pumpkin-cream-pie/ (may not work)