Skinny Pumpkin Cream Pie

• FOR THE CRUST:
• 1-1/2 cup Graham Cracker Crumbs
• 3 Tablespoons Sugar
• 3 Tablespoons Butter, Melted
• 2 Tablespoons Egg Substitute (like Egg Beaters Brand), Or Egg Whites
• FOR THE PUMPKIN FILLING:
• 6 ounces, weight Reduced-fat Cream Cheese, Softened
• 1 can (15 Oz. Size) Pumpkin Puree
• 1/2 cups Powdered Sugar
• 6 Tablespoons Packed Brown Sugar
• 2 teaspoons Pumpkin Pie Spice
• 1/4 teaspoons Salt
• 1-1/2 cup Low Calorie Whipped Topping (like Cool Whip)

1. For the crust:
2. Preheat oven to 375u0b0F. Spray a 9-inch pie pan with cooking spray. Combine graham cracker crumbs and sugar in a medium bowl. Add butter and egg substitute and mix until combined. Gently press into pie pan bottom and up the sides. Bake for 8-10 minutes, or until golden brown. Cool completely.
3. For the pumpkin filling:
4. Beat cream cheese and pumpkin puree in a medium bowl until smooth. Add sugars, pumpkin pie spice, and salt, and beat until combined. Gently fold in whipped topping. Spread into cooled crust.
5. Refrigerate overnight until firm. Spread extra whipped topping over top of firm pie and serve.

graham cracker crumbs, sugar, butter, egg substitute, cream cheese, powdered sugar, brown sugar, pie spice, ubc

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